Lunchbreak: Crab and Shrimp Pesto Risotto

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Ozzy Amelotti, Executive Chef of Vivere

Vivere at Italian Village Restaurants

71 W. Monroe, Main Floor



Crab & Shrimp Pesto Risotto


2 Tbsp. olive oil

Small onion, finely chopped

1 Cup Arborio rice

4 Cups vegetable broth

1 Cup parmesan cheese, grated

1/3 Cup pesto

2 oz./4 Tbsp. creamy tomini herb cheese

3 shrimp, tail on

2 oz./4 Tbsp. jumbo lump crab meat

4 baby sweet peppers

2 Tbsp. roasted pine nuts

1 Tbsp. butter

1 Tbsp. fine Italian parsley, chopped

Kosher salt, to taste


Pesto Sauce

1 Cup fresh basil leaves, destemmed

2 Tbsp. pine nuts or walnuts

½ Cup extra virgin olive oil

½ Cup freshly grated parmesan cheese



  1. To make pesto sauce, mix basil leaves, pine nuts/walnuts, olive oil and parmesan cheese in a blender or food processor. Blend until smooth and set aside.
  2. In a large saucepan over medium heat, add the olive oil and onion, cook for 3 minutes.
  3. Add the rice and stir constantly for 2 minutes.
  4. Add the broth, half cup at a time, stirring occasionally and waiting until absorbed to add more. Cook for 30 minutes or until all broth is absorbed.
  5. Remove from heat and stir in the Parmesan, pesto, creamy tomini herb cheese, salt and sweet peppers. Let rest for 5 minutes.
  6. Meanwhile, in a small sauté pan, melt the butter and add the shrimp. Cook for 3 to 5 minutes until shrimp reaches internal temperature of 145 degrees Fahrenheit.
  7. Add crab meat and parsley.
  8. Lay seafood portion on top of risotto, and enjoy!


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