Description
Creamy risotto infused with basil pesto and topped with succulent sautéed shrimp and grated Parmesan for a bright, flavorful dish.
Ingredients
Units
Scale
- 1 lb (450 g) shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups chicken or vegetable broth, kept warm
- 1/3 cup basil pesto (store-bought or homemade)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp butter
- Fresh basil leaves (optional, for garnish)
Instructions
- Season shrimp with salt and pepper. In a skillet, heat 1 tbsp olive oil over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In a separate saucepan, heat remaining 1 tbsp olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Add Arborio rice and stir to coat grains with oil, toasting for 1–2 minutes.
- Pour in white wine (if using) and stir until mostly absorbed.
- Begin adding warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
- Remove from heat and stir in pesto, Parmesan, and butter until melted and combined.
- Gently fold in cooked shrimp. Taste and adjust seasoning with salt and pepper.
- Serve risotto immediately, garnished with extra Parmesan and fresh basil if desired.
Notes
- Use homemade pesto for the freshest flavor, or store-bought in a pinch.
- Keep the broth warm to ensure a smooth, creamy texture.
- Stirring often helps release the rice’s starches for optimal creaminess.
- For a richer version, stir in a splash of cream or an extra knob of butter at the end.
- Leftovers can be held in the fridge for up to 2 days; gently reheat with a splash of broth or water.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 165 mg