This Basil Pesto Risotto Stuffed Peppers with Skewered Shrimp is so savory, comforting, and filling. Trust me you are going to love this new spin on Risotto!

I’m always thinking of new ways to serve Risotto. You may remember awhile back I served it in a Parmesan Cheese Nest which is also super tasty.

Today I decided to serve it in a Roasted Bell Pepper along with some Shrimp Skewers. I think you guys are going to love this dish! 🙂

The flavors of the Basil Pesto, Risotto, Peppers, and Shrimp all blend perfectly together like a symphony in your mouth!

This dish is so colorful, summery, and super Orgasmik!

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Buon Appetito!

Basil Pesto Risotto Stuffed Peppers with Skewered Shrimp

Author: Roberto
Prep Time: 20
Cook Time: 35
Total Time: 55 minutes
Yield: 2
Category: Main Dish
Cuisine: Seafood

Ingredients

For the Peppers:

2 large Yellow Bell Peppers
2 Tbs EVOO
Pinch of Salt and Pepper

For the Basil Pesto:

1/2 cup Pine Nuts
2 1/2 cloves Garlic
Pinch of Salt and Pepper
2 cups fresh Basil
1/3 cup EVOO
1/3 cup shredded Parmesan Cheese

For the Shrimp:

8 + 2 Jumbo Shrimp, peeled and deveined (8 for the skewer and 2 for the risotto)
Drizzle of EVOO
Pinch of Salt and Pepper

For the Risotto:

2 Tbs EVOO
1/4 of a finely chopped Onion
3/4 cup Arborio or Carnaroli Rice
1/2 cup Dry White Wine
3 cups hot Vegetable Broth or Water

Instructions

For the Peppers:

Wash and make a thin slice cutting off the tops of the Peppers (optional to bake the lid and use for presentation)
Remove seeds and run inside and outside of Peppers with EVOO, Salt, and Pepper.
In a small glass baking pan rub the inside bottom lightly with EVOO and place Peppers inside
Bake 400 degrees for 13-15 minutes, broil 1-2 minutes to slightly brown the edges

For the Basil Pesto:

Add Pine Nuts and Garlic to a food processor, blend 20 seconds
Add in Salt, Pepper, Basil, EVOO, and Parmesan
Blend 20-30 seconds more stopping to scrape down the sides in between
If pesto is too thick add a little water and blend until desired consistency

For the Shrimp:

Take 8 Shrimp and rub a bit of EVOO over
Sprinkle with Salt and Pepper
Skewer Shrimp
Place on a baking sheet
Bake 400 degrees 3-4 minutes each side or until Shrimp is cooked all the way through

For the Risotto:

Preheat 2 Tbs EVOO in a medium saucepan over medium heat
When oil gets warm, add Onion and saute until golden color (approximately 3-4 minutes)
Add Rice and stir for 1-2 minutes until toasted
Add White Wine and cook until Wine is reduced or evaporated
Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
During the half way point of cooking the Risotto, add in 1/2 cup Basil Pesto along with 2 of the non-skewered Shrimp diced
Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), remove from heat and stuff the Peppers
To plate, spoon the rest of Basil Pesto onto each plate
Place stuffed Pepper on plate and top with Shrimp Skewer
Buon Appetito!

Notes

Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.

It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.

If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.

For this Risotto I chose to not add any butter or parmesan because I used the Basil Pesto instead to give it a creamy texture.

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Basil Pesto Risotto Stuffed Peppers with Skewered Shrimp