Categories: Sea Food

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 (about 20)
• 1 red pepper, cut into 1-inch pieces
• 1 pint grape tomatoes (halved if large)
• Chopped fresh flat-leaf parsley, for serving

Directions

1. heat oven to 425 degrees. heat q Tbsp. oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 7 minutes. Stir in the garlic and cook for 1 minute. Add the rice and wine and cook, stirring, until the wine is absorbed, about 2 minutes.
2. 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. Serve over the rice and sprinkle with parsley, if desired.

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