Description
A delightful dish that combines the fresh flavors of lemon and basil with tender shrimp, creating a creamy and comforting risotto.
Ingredients
Scale
- 1 cup Arborio rice
- 1 pound shrimp, peeled and deveined
- 4 cups vegetable broth
- 1/2 cup white wine (or additional broth)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Parmesan cheese for serving (optional)
Instructions
- In a saucepan, heat the vegetable broth over low heat. Keep it warm while you cook the risotto.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until they are soft and fragrant.
- Add the Arborio rice to the skillet, stirring to coat it in the oil. Cook for about 2 minutes until the rice is slightly translucent.
- Pour in the white wine and let it simmer until absorbed. Then, gradually add the warm broth, one ladle at a time, stirring frequently. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- When the rice is nearly done, stir in the shrimp, lemon juice, lemon zest, and chopped basil. Cook until the shrimp are pink and cooked through. Season with salt and pepper to taste.
Notes
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of broth or water to the risotto and warm it on the stove over low heat, stirring frequently.
- For freezing, place the risotto in a freezer-safe container and consume within 2 months. Thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Lemon Basil Shrimp Risotto, Risotto Recipe, Shrimp Recipe, Italian Cuisine