Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto

Yield:	8 Servings
Categories:	Seafood, Vegetables

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

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