Lemon Basil Risotto with Grilled Shrimp

This creamy Lemon Basil Risotto is a delightful combination of traditional Italian flavors with a fresh twist. The rich, velvety texture of the risotto is complemented by the bright acidity of lemon and the aromatic freshness of basil. Topped with perfectly grilled shrimp, this dish is both comforting and sophisticated, making it ideal for a dinner party or a cozy night in. It respects traditional culinary principles while adding a hint of creativity with the citrus and herb combination.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 1/2 cup fresh basil, chopped
• 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 sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and Arborio rice, cooking for another 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, remove from heat and stir in the Parmesan cheese, lemon zest, lemon juice, chopped basil, salt, and pepper to taste.
7. For the grilled shrimp, preheat a grill or grill pan over medium-high heat. Toss the shrimp with butter, salt, and pepper.
8. Grill the shrimp for about 2-3 minutes on each side until they are opaque and cooked through.
9. Serve the risotto topped with grilled shrimp and additional basil if desired.