Lemon and Basil Shrimp Risotto
Description
Put the ingredients for this recipe on your shopping list for next week because you won't want to miss out on this great dish! Risotto with perfectly paired flavors of basil and lemon make this dish truly special.
Ingredients
2 T. butter
1-1/2 lb. shrimp
1 whole onion, finely diced
4 cloves garlic, minced
2 c. Arborio rice
1 c. dry white wine
5 c. vegetable broth, heated
1 whole lemon, zested And juiced
1/2 t. salt
1 t. black pepper
2 T. heavy cream
18 whole basil leaves, chopped plus extra for serving
grated Parmesan cheese for sprinkling
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat the butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and chop roughly. Set aside.
Return skillet to the stovetop and add the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to get translucent. Reduce heat to medium-low. Add dry Arborio rice to pan and stir it for a couple of minutes, without burning it. Pour in wine, a little at a time, and stir gently, allowing rice to absorb the liquid each time it is poured in.
After all wine is absorbed, begin adding warm broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during the broth additions.
After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it till absorbed and until the risotto is the perfect doneness.
Zest and juice the lemon and add both to the risotto toward the end of cooking. Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top.