Lemon Basil Risotto with Grilled Shrimp

This creamy Lemon Basil Risotto is a delightful blend of traditional Italian flavors with a refreshing twist. The tangy lemon zest perfectly complements the aromatic basil, while the grilled shrimp adds a smoky depth to the dish. It's a comforting yet elegant main course that's sure to impress, and it's suitable for a variety of dietary preferences.

Ingredients:

• 1 cup Arborio rice
• 4 cups low-sodium 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 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 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 sauté until translucent, about 5 minutes.
3. Add the minced garlic and 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 it is mostly 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 until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the Parmesan cheese, butter, lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste.
7. Meanwhile, preheat the grill. Toss the shrimp with olive oil, salt, and pepper. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
8. Serve the risotto topped with grilled shrimp and additional basil if desired.