Lemon Basil Risotto with Grilled Shrimp

This delightful Lemon Basil Risotto combines the creamy richness of traditional risotto with the refreshing flavors of lemon and fragrant basil. Topped with perfectly grilled shrimp, it offers a harmonious balance of comfort and sophistication, making it an ideal dish for a special occasion or a weeknight dinner. The recipe respects traditional cooking methods while infusing a creative twist with the addition of citrus and herbs, ensuring a fresh and vibrant meal.

Ingredients:

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

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to absorb the flavors.
5. Pour in the white wine and stir until it is mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Once the risotto is cooked, stir in the butter, Parmesan cheese, lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste.
8. While the risotto is cooking, preheat a grill or grill pan over medium-high heat. Toss the shrimp with 1 tablespoon of olive oil, salt, and pepper.
9. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
10. Serve the risotto topped with grilled shrimp and garnish with additional basil and lemon wedges.