Lemon Basil Risotto with Grilled Shrimp

This Lemon Basil Risotto combines the creamy texture of traditional risotto with a zesty lemon flavor and fresh basil, adding a creative twist to a classic dish. Topped with perfectly grilled shrimp, this main course is a delightful balance of savory and refreshing flavors, making it a standout in any meal. The dish is gluten-free and can be made dairy-free by substituting the cheese with a plant-based alternative.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese (or dairy-free alternative)
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 tablespoon butter (or dairy-free alternative) for grilling shrimp

Instructions:

1. In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and allow it to simmer until mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Stir in the lemon zest, lemon juice, grated Parmesan cheese, and chopped basil. Season with salt and pepper to taste.
7. Meanwhile, preheat a grill or grill pan over medium-high heat. Toss the shrimp with melted 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 in bowls topped with grilled shrimp and additional fresh basil if desired.