2 tablespoons olive oil
1 onion, finely chopped
1 cup Arborio rice
1 cup dry white wine
kosher salt and black pepper
1 pound frozen peeled and deveined medium shrimp, thawed
2 pints grape tomatoes
8 sprigs fresh thyme
2 cloves garlic, sliced
- Heat oven to 400º F. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook the onion until soft, 5 to 7 minutes. Add the rice and wine and cook, stirring, until the wine is absorbed.
- Add 2 cups water and 1⁄4 teaspoon each salt and pepper. Simmer, covered, over low heat until the water is absorbed and the rice is tender, 18 to 20 minutes.
- Meanwhile, on a rimmed baking sheet or in a mixing bowl, toss the shrimp, tomatoes, thyme, garlic, the remaining tablespoon of oil, and 1⁄2 teaspoon each salt and pepper. Roast until the shrimp are cooked through, 15 minutes. Serve over the rice.
Recipe Adapted from Real Simple Magazine