Lemon Basil Risotto with Grilled Shrimp

This Lemon Basil Risotto with Grilled Shrimp combines the creamy, comforting texture of traditional risotto with a refreshing hint of lemon and fragrant basil. The addition of grilled shrimp adds a delightful touch of elegance and flavor, making it a perfect dish for a special occasion or a cozy dinner at home. This recipe respects traditional risotto techniques while offering a creative twist that enhances the overall dining 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
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 tablespoon butter

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Pour in the white wine and stir until it's mostly absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently, until the liquid is absorbed before adding more. This process will take about 20 minutes.
6. Once the rice is creamy and al dente, stir in the lemon zest, lemon juice, butter, Parmesan cheese, and chopped basil. Season with salt and pepper to taste.
7. While the risotto is cooking, preheat a grill or grill pan. Toss the shrimp with a little olive oil, salt, and pepper.
8. Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through.
9. Serve the risotto topped with grilled shrimp and an extra sprinkle of fresh basil.