Lemon Basil Shrimp Risotto
Lemon Basil Shrimp Risotto could be just the gluten free and pescatarian recipe you've been looking for. For $2.37 per serving, you get a main course that serves 12. One portion of this dish contains about 21g of protein, 11g of fat, and a total of 327 calories. 25985 people have made this recipe and would make it again. This recipe from The Pioneer Woman requires heavy cream, vegetable broth, black pepper, and butter. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Try Shrimp Risotto with Baby Spinach and Basil, Pumpkin, Lemon and Basil Risotto, and Meyer Lemon Risotto with Basil for similar recipes.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups Arborio Rice
18 whole Basil Leaves, Chopped Plus Extra For Serving
1 teaspoon Black Pepper
2 Tablespoons Butter
1 cup Dry White Wine
4 cloves Garlic, Minced
2 Tablespoons Heavy Cream
1 whole Lemon, Zested And Juiced
1 whole Onion, Finely Diced
Grated Parmesan Cheese For Sprinkling
1/2 teaspoon Salt
1-1/2 pound Shrimp (I Used U10 Size; Huge!)
5 cups Vegetable Broth, Heated (give Or Take)
Equipment:
frying pan
cutting board
stove
Cooking instruction summary:
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.
Step by step:
1. Heat the butter in a large skillet over medium-high heat.
2. Add shrimp in a single layer and cook both sides until opaque in the middle, about 3 minutes.
3. 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.
4. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it.
5. 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.
Nutrition Information:
covered percent of daily need
