Description
A creamy and flavorful pesto shrimp and Parmesan risotto that comes together in just 30 minutes. This dish features tender shrimp sautéed to perfection and mixed into a rich risotto infused with fresh basil pesto, garlic, and Parmesan cheese. It’s a delightful Italian-inspired meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice (about 200 grams)
- 1 pound shrimp, peeled and deveined (about 450 grams)
- 1/2 cup fresh basil pesto (about 120 grams)
- 1/2 cup grated Parmesan cheese (about 50 grams)
- 2 cloves garlic, minced
- 4 cups chicken broth, warmed (about 1 liter)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Shrimp: Peel and devein the shrimp if not already done. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and are opaque. Remove from the skillet and set aside.
- Sauté Garlic and Toast Rice: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Add the Arborio rice and stir to coat the grains, toasting for 1-2 minutes until the rice becomes slightly translucent.
- Cook the Risotto: Begin adding warmed chicken broth one ladle at a time to the rice, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
- Finish the Risotto: Remove the skillet from heat. Stir in the fresh basil pesto, grated Parmesan cheese, and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the risotto topped with the cooked shrimp. Garnish with fresh basil leaves if desired, and serve immediately while warm.
Notes
- Use warmed chicken broth to help the rice cook evenly and maintain temperature.
- Stir the risotto continuously to prevent sticking and to create the creamy texture.
- You can substitute shrimp with scallops or chicken if preferred.
- Freshly grated Parmesan yields the best flavor and texture.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the shrimp.
- Leftover risotto can be refrigerated and gently reheated with a splash of broth or water.
