Lemon Basil Risotto with Grilled Shrimp

This creamy Lemon Basil Risotto is elevated with perfectly grilled shrimp, creating a delightful balance of flavors and textures. The zesty lemon and fragrant basil brighten the dish, while the creamy arborio rice provides a comforting base. Perfect for a special dinner or a cozy night in, this dish respects traditional Italian cooking while adding a modern touch with the grilled shrimp.

Ingredients:

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

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and garlic, sauté until translucent.
3. Add the arborio rice to the skillet, stirring to coat with the oil and butter. Toast the rice for about 2 minutes.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Stir in the lemon zest, lemon juice, grated Parmesan, and chopped basil. Season with salt and pepper to taste.
7. While the risotto is cooking, preheat a grill or grill pan over medium-high heat. Season the shrimp with salt and pepper and grill for about 2-3 minutes on each side until they are opaque and cooked through.
8. Serve the risotto topped with grilled shrimp and additional basil if desired.