Creamy Shrimp Risotto
Creamy shrimp risotto with Parmesan and fresh basil — a delicious, elegant Italian dish bursting with flavor. Easy to make and perfect for a cozy dinner or special occasion.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 9 oz shrimp peeled and deveined
- 1 ¼ cups risotto rice such as Arborio
- 4 cups chicken or vegetable broth, you may not need the entire amount
- Juice and zest of ½ lemon
- Freshly ground black pepper to taste
- 14 fresh basil leaves finely chopped
- 1 cup grated Parmesan cheese
Instructions
Warm the broth:
- In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
Cook the shrimp:
- In a large skillet, melt the butter with the olive oil. Add the peeled and deveined shrimp and cook for about 3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Sauté the aromatics:
- In the same pan, add the chopped onion and minced garlic. Cook, stirring frequently, until the onion becomes soft and translucent.
Toast the rice:
- Sprinkle in the risotto rice and toast it for a few minutes, stirring constantly. (I love letting the grains take on a light golden color — it adds extra flavor to the dish.)
Add the broth gradually:
- Pour in about ½ to 1 cup of warm broth at a time, stirring gently and allowing the liquid to absorb before adding more.
Repeat and cook until al dente:
- As soon as the rice absorbs the broth, add another cup of hot stock. Continue stirring and letting it absorb. By the end of cooking, the rice should be al dente — tender but with a slight bite.
Finish the risotto:
- Stir in the lemon juice and zest. Then add the grated Parmesan, the cooked shrimp, and the chopped basil. Gently fold everything together and cook for another 1–2 minutes until creamy and well combined.
Serve and garnish:
- Serve the risotto immediately, topped with a sprinkle of fresh lemon zest and a final touch of Parmesan.