Pesto Shrimp and Parmesan Risotto

This Pesto Shrimp and Parmesan Risotto is a creamy, savory dish that combines tender Arborio rice, rich Parmesan cheese, and garlicky pesto shrimp for a meal that feels indulgent but is simple to prepare at home.

Why You’ll Love This Recipe

• Creamy and comforting: The risotto base is luxuriously smooth thanks to slow-stirred Arborio rice and Parmesan.
• Bursting with flavor: Pesto-coated shrimp add vibrant, garlicky herb flavor that complements the rich risotto.
• Elegant but easy: It looks impressive enough for guests but is made with everyday ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Risotto:

• Arborio rice
• Olive oil or butter
• Onion or shallot, finely chopped
• Dry white wine
• Warm chicken or vegetable broth
• Grated Parmesan cheese
• Salt and pepper

For the Shrimp:

• Large shrimp, peeled and deveined
• Olive oil
• Garlic, minced
• Lemon zest
• Basil pesto (store-bought or homemade)
• Salt and pepper

Optional garnishes:

• Cherry tomatoes
• Fresh basil or parsley
• Lemon wedges

Directions

this recipe

1. Marinate the shrimp: In a bowl, toss shrimp with olive oil, minced garlic, lemon zest, salt, and pepper. Set aside.
2. Start the risotto: In a large saucepan, heat olive oil or butter. Sauté onion until soft. Add Arborio rice and toast for 1–2 minutes.
3. Deglaze: Pour in white wine and stir until absorbed.
4. Add broth gradually: Add warm broth one ladle at a time, stirring frequently. Wait for each addition to absorb before adding more. Continue until rice is creamy and al dente (about 18–20 minutes).
5. Finish the risotto: Stir in grated Parmesan cheese, season with salt and pepper, and remove from heat.
6. Cook the shrimp: In a hot skillet, sear marinated shrimp for 2–3 minutes per side until opaque. In the last minute, stir in pesto to coat the shrimp.
7. Assemble: Spoon risotto onto plates, top with pesto shrimp, and garnish with fresh herbs or cherry tomatoes.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Creamy twist: Add a tablespoon of cream or mascarpone to the risotto.
• Vegetarian: Skip the shrimp and top the risotto with grilled vegetables and extra pesto.
• Seafood mix: Add scallops or calamari with the shrimp for a seafood medley.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Gently reheat risotto with a splash of broth or water to loosen it. Shrimp should be reheated lightly to avoid overcooking.
• Freezer: Not recommended, as texture of risotto and shrimp may degrade.

FAQs

Can I use frozen shrimp?

Yes, just thaw and pat dry before marinating and cooking.

Do I need to use Arborio rice?

Yes, Arborio or another starchy short-grain rice is essential for creamy risotto texture.

Can I skip the wine?

You can replace it with more broth and a splash of lemon juice for acidity.

Is store-bought pesto okay?

Absolutely. Use high-quality store-bought or homemade for best flavor.

How do I prevent overcooking shrimp?

Cook just until pink and opaque—about 2–3 minutes per side.

Can I make the risotto ahead of time?

Risotto is best fresh, but it can be made a few hours ahead and reheated gently.

What type of wine pairs best with this dish?

A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully.

Is this recipe gluten-free?

Yes, as long as your broth and pesto are gluten-free.

Can I add vegetables to the risotto?

Yes, try adding peas, asparagus, or spinach near the end of cooking.

What’s the best way to serve this dish?

Serve warm with a sprinkle of fresh herbs and an optional squeeze of lemon.

Conclusion

Pesto Shrimp and Parmesan Risotto is the perfect blend of creamy comfort and fresh, herby flavor. Whether for a special occasion or a weeknight dinner, it offers a restaurant-quality experience with easy, home-cooked charm.

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