Two years ago in Rome I had a great shrimp in green risotto meal, so at home I experimented till I got it quick and easy.

My quickie 1 pan recipe for green risotto with shrimp. everything from most supermarkets

1/2 lb. or so of shrimp, peeled

an oz. or 2 of virgin olive oil

1 cup Arborio rice

1 can low salt chicken broth

several peeled sliced garlic cloves

1 container pre-made pesto sauce (from the refrigerated section with fresh pasta, near the yogurt and eggs) I think it's about 6 oz. or so

a little parmesan grated

water as necessary, warm

Gently sauté the garlic and shrimp in the olive oil in a qt sauce pan for a few minutes until the shrimp turns white and the garlic clear (not brown)

Scoop the shrimp onto a warm plate, don't worry whether the garlic goes with it or not

Pour the rice into the pan stir it around, moderate heat, start to add the broth stir the rice every min. or so, adding more broth as the rice absorbs it always leaving a little creamy liquid around the rice, after 10-15 min or so, when the broth is all used, add the shrimp back to the mix, add the pesto and continue to add water and stirring till the rice is done to your liking, usually another oz or two of water and 5 min or so. The rice is done when it has just a tiny crunch in the center. Be sure to add enough final water to give you that creamy sauce around the rice, serve immediately with the parmesan as desired.

Of course any dry white goes well with this but I like it with a Chianti or Roso de Montalcino

YUMMY! Thanks, Tiger!!