Lemon Basil Risotto with Grilled Shrimp

This Lemon Basil Risotto is a delightful blend of creamy Arborio rice infused with fresh lemon zest and aromatic basil, topped with perfectly grilled shrimp. The dish balances traditional Italian flavors with a zesty twist, creating a comforting yet refreshing meal that is sure to satisfy. It's a gluten-free option that respects dietary needs while delivering a rich and satisfying experience.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the Arborio rice to the skillet, stirring for 2-3 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and al dente.
6. Stir in the Parmesan cheese, lemon zest, lemon juice, and butter. Season with salt and pepper to taste.
7. While the risotto is cooking, preheat a grill or grill pan. Toss the shrimp with olive oil, salt, and pepper, then grill for about 2-3 minutes on each side until cooked through.
8. Serve the risotto in bowls, topped with grilled shrimp and garnished with fresh basil.