Description
This creamy pesto shrimp and Parmesan risotto is a delightful 30-minute dish combining tender shrimp with rich basil pesto and cheesy Arborio rice. Perfectly cooked rice absorbs warm chicken broth slowly, resulting in a luscious texture enhanced with garlic and a hint of lemon. Garnished with fresh basil and Parmesan, this recipe serves four and offers an elegant yet approachable meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound (about 450 grams) shrimp, peeled and deveined
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking shrimp)
- Fresh basil leaves for garnish (optional)
Risotto
- 1 cup (about 200 grams) Arborio rice
- 1 tablespoon olive oil (for sautéing garlic and rice)
- 2 cloves garlic, minced
- 4 cups (about 1 liter) chicken broth, warmed
- 1/2 cup (about 120 grams) fresh basil pesto
- 1/2 cup (about 50 grams) grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Cook the Shrimp: Peel and devein the shrimp. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Toast Rice: In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Add the Arborio rice and toast it for 1-2 minutes until the grains are slightly translucent.
- Cook the Risotto: Begin adding the warmed chicken broth one ladleful at a time to the rice. Stir frequently until each addition is mostly absorbed before adding the next. Continue this process for approximately 18-20 minutes until the risotto is creamy and the rice is al dente.
- Finish and Serve: 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 if needed. Serve the risotto topped with the cooked shrimp and garnish with fresh basil leaves if desired.
Notes
- For a vegetarian version, substitute vegetable broth and omit the shrimp.
- Make sure to keep the broth warm to help the rice cook evenly.
- Stirring frequently is key to achieving creamy risotto texture.
- Use fresh pesto for the best flavor, but store-bought pesto also works well.
- The lemon juice adds a bright finishing touch; adjust quantity to your taste.
