Lemon Basil Shrimp Risotto

Welcome back!

Today, we have another risotto recipe: but with a different flavor this time! The lemon and basil flavors works very well with the creaminess of the risotto, and when combined with the shrimp, it's like a shrimp scampi dish. It's another great variation on the popular Italian dish!

Lemon Basil Shrimp Risotto

Ingredients:

2 tablespoons butter
12 ounces shrimp
1/2 onion, diced
2 garlics, minced
1 cup arborio rice
1/2 cup white wine
3 1/2 - 4 cups hot broth
Zest and juice (about 4 teaspoons) from half a lemon
2 tablespoons cream
Basil leaves, chopped
2 tablespoons grated Parmesan cheese
Salt and pepper to taste

Directions:

In a pan, put in the butter and sear the shrimp just until they are opaque, and then remove the shrimp. You don't want to cook them all the way.
Put in the onion and garlic and saute them.
Add in the arborio rice and mix.
Add in the white wine and stir it in until the rice has mostly absorbed the liquid.
One cup at a time, add in the broth. Make sure most of the liquid is absorbed before adding in the next cup.
Add in the lemon zest and juice, cream, basil, Parmesan cheese, salt, and pepper and mix them into the rice.
Put the shrimp back in and cook for a few minutes.

Honestly, the risotto tastes great even without the shrimp, so this can serve as a good vegetarian option too if you just cook the risotto part. Or, you could serve it alongside some other protein options. After all, the lemon and butter combination is something that is very popular in Italian cuisine, so it's not difficult to find something that will pair nicely with this delicious dish!

-Chefpo

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