Creamy Rice with Roasted Shrimp

By contessawannabe

Ingredients

• 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

Preparation

Step 1

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, 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 to 20 minutes. Serve over the rice.