Lemon Basil Risotto with Grilled Shrimp

This Lemon Basil Risotto with Grilled Shrimp combines the creamy richness of traditional risotto with a bright, zesty twist from fresh lemon and fragrant basil. The addition of perfectly grilled shrimp adds a delightful protein element, making this dish both satisfying and refreshing. It's a beautiful balance of flavors and textures that respects classic Italian cooking while introducing a modern flair.

Ingredients:

• 1 cup Arborio rice
• 4 cups 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
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the broth over medium heat and keep it warm.
2. In a 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 another minute until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat the grains in oil. Toast for 2-3 minutes until slightly translucent.
5. Pour in the white wine and cook until absorbed, stirring constantly.
6. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Stir in the lemon juice, lemon zest, and Parmesan cheese until well combined. Add the chopped basil, and season with salt and pepper to taste.
8. Meanwhile, grill the shrimp on a preheated grill or grill pan for 2-3 minutes on each side until pink and cooked through. Season with salt and pepper.
9. Serve the risotto topped with grilled shrimp and additional basil if desired.