Lemon Basil Risotto with Grilled Shrimp

This Lemon Basil Risotto with Grilled Shrimp combines the creamy richness of traditional risotto with a zesty lemon twist and fresh basil for a refreshing flavor. The grilled shrimp adds a delightful smoky element, making this dish a perfect balance of traditional and modern culinary techniques. It's a satisfying main course that's sure to impress while being gluten-free and suitable for those looking for a heart-healthy option.

Ingredients:

• 1 cup Arborio rice
• 4 cups low-sodium chicken or 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
• Juice and zest of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 8 large shrimp, peeled and deveined
• 1 tablespoon butter

Instructions:

1. In a saucepan, heat the broth over low heat and keep it warm.
2. In a separate large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for an additional minute, until fragrant.
4. Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently, until the rice is slightly translucent.
5. Pour in the white wine and stir until it's fully absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring frequently 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.
7. Stir in the lemon juice, zest, Parmesan cheese, and chopped basil. Season with salt and pepper to taste. Remove from heat and keep warm.
8. Meanwhile, preheat a grill or grill pan over medium-high heat. Season the shrimp with salt, pepper, and a little olive oil.
9. Grill the shrimp for 2-3 minutes on each side until they are pink and cooked through.
10. Serve the risotto in bowls topped with grilled shrimp and additional basil for garnish.