Instructions

For the Peppers:

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

For the Basil Pesto:

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

For the Shrimp:

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

For the Risotto:

1. Preheat 2 Tbs EVOO in a medium saucepan over medium heat
2. When oil gets warm, add Onion and saute until golden color (approximately 3-4 minutes)
3. Add Rice and stir for 1-2 minutes until toasted
4. Add White Wine and cook until Wine is reduced or evaporated
5. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
6. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
7. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
8. 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
9. 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
10. To plate, spoon the rest of Basil Pesto onto each plate
11. Place stuffed Pepper on plate and top with Shrimp Skewer
12. Buon Appetito!