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Lemon Basil Shrimp Risotto

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Lemony, luscious risotto! Love fixing this in the summertime when I have lots of basil in my garden.

Ingredients

  • 2 Tablespoons Butter
  • 1-½ pound Shrimp (I Used U10 Size; Huge!)
  • 1 whole Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cups Arborio Rice
  • 1 cup Dry White Wine
  • 5 cups Vegetable Broth, Heated (give Or Take)
  • 1 whole Lemon, Zest And Juice
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 Tablespoons Heavy Cream
  • 18 whole Basil Leaves, Chopped Plus Extra For Serving
  • Grated Parmesan Cheese For Sprinkling

Preparation

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 the skillet to the stovetop (do not wash it) and add the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it. Pour in wine and stir gently, allowing the rice to absorb the liquid. After the 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 one of 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 absorbs until the risotto is the perfect doneness.

Zest and juice the lemon and add both the zest and the juice 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.

One Comment

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Arlene Miyazono on 7.18.2014

So delicious that my husband ate seconds! I have never made risotto before as it looked to difficult, but this was easy. Thanks for a new main course.

2 Reviews

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jomiller on 8.13.2014

This was the first I’ve made risotto. My husband and the little ones all loved it!

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Arlene Miyazono on 7.18.2014

I have never made risotto before but this was fairly easy and very delicious! My husband had seconds!. Thought the lemon would make it too tart but it was perfect. Thank you for a fairly simple risotto recipe and something that is very delicious. This will be remain as one of our favorites and one I will share with friends and family.

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