INGREDIENTS
3 TBSP. olive oil
1 medium onion, finely chopped
1 large clove garlic, finely chopped
1 cup Arborio rice
3/4 cup dry white wine
Kosher salt and pepper
1 lb. peeled and deveined large shrimp
1 red pepper, cut into 1-inch pieces
1 pint grape tomatoes, halved if large
DIRECTIONS
Heat oven to 425 degrees.
Heat 1 TBSP. oil in a large saucepan over medium heat.
Add the onion; cook, stirring occasionally, until tender, 6 to 7 minutes.
Stir in the garlic; cook 1 minute.
Add the rice and wine; cook, stirring until the wine is absorbed, about 2 minutes.
Add 2 1/4 cups water and 1/4 tsp. each salt and pepper and bring to a boil.
Reduce heat and simmer, covered until the water is absorbed and the rice is tender, 18 to 20 minutes.
On a large rimmed baking sheet, toss the shrimp, red pepper and tomatoes with the remaining 2 TBSP. oil and 1/2 tsp. each salt and pepper.
Roast until the shrimp are cooked through and the red pepper tender, 10 to 12 minutes.
Serve over rice..
Serves 4.
