6    Plum tomatoes, cored
4 c  Chicken broth combined with
2 cups water
2 tb Butter
1 tb Olive oil
1/2 md Onion, peeled and finely
Chopped
1 md Clove garlic, peeled and
Minced
2 c  Arborio rice
1/4 c  Tomato pesto (see note)
1/4 ts Salt
Freshly ground black pepper
To taste
SHRIMP:
1 tb Olive oil
1 md Clove garlic, peeled and
Minced
2/3 lb Medium shrimp, peeled and
Deveined
1/3 c  Dry white wine
1/4 c  Chopped parley
10    Basil leaves, slivered
1/8 ts Salt
Freshly ground black pepper
To taste

1. To prepare the risotto: Bring a pan of water to the boil, add the
tomatoes and time 1 minute. Drain and rinse briefly with cold water.
Peel, seed and coarsely chop. 2. Heat the broth-water combination in
a saucepan on low heat. Keep warm. 3. In a large skillet or pot,
preferably nonstick, heat the butter and olive oil over medium heat.
Add the onion and garlic; saute 5 minutes. Add the tomatoes and cook
5 minutes, until softened and starting to break down. Stir in the
rice, cooking for 2 minutes. 4. Slowly start to add the liquid, about
a ladleful at a time. Cook over low heat, stirring frequently. Wait
until the liquid has been absorbed each time before adding the next
ladleful. The risotto should cook in about 35 minutes. (The
finished risotto should be creamy, with a little bite at the center
of the rice.) Stir in the sun-dried pesto during the last 10 minutes
of cooking time. Stir in the salt and pepper. 5. When the risotto is
almost done, start the shrimp. Heat the olive oil over medium heat.
When hot, add the garlic and cook 30 seconds. Cook the shrimp until
pink, curled and cooked through. Remove the shrimp with a slotted
spoon to a plate. Add the wine and boil until thickened to about 2
tablespoons. Put the shrimp back into the pan, stirring to coat.
Stir in the parsley, basil, salt and pepper. 6. Spoon the shrimp over
the risotto and serve. Note: The Cibo brand of sun-dried pesto used
in this recipe can be found in the refrigerator section of major
supermarkets.