Lemon Basil Shrimp Risotto

lemon basil shrimp risotto 1

When trying to decide what to make with a beautiful bag of shrimp I had, I came across this recipe from one of my kitchenista heroes, Ree Drummond aka The Pioneer Woman.

lemon basil shrimp risotto ingred

Risotto gets a bad rap for being difficult, but it really isn’t, and it doesn’t even take that long.

And oh how the fresh lemon juice and zest in this recipe combined with the fresh basil gives this recipe such a light, Springy, refreshing twist.

lemon basil shrimp risotto

Here is the recipe as I slightly adapted from Ree:

Lemon Basil Shrimp Risotto


Ingredients:lemon basil shrimp risotto
1 Tbsp Butter
1 Tbsp Olive Oil
1-1/2 pound Large Shrimp
1 Onion,  Diced
4 cloves Garlic, Minced
2 cups Arborio Rice
2 cups Dry White Wine
4-5 cups Chicken (or Vegetable) Broth
1 Lemon
1/2 tsp Salt
1 Tbsp Black Pepper
2 Tbsp Half & Half Cream
1/2 – 3/4 cup chopped fresh Basil Leaves
1/4 cup grated Parmesan Cheese

Directions:

Heat the butter and olive oil in a large skillet over medium-high heat. Add shrimp and cook for 3-5 minutes until opaque in the middle.

Remove shrimp to a cutting board, chop into bite-sized chunks, and set aside.

Add the onion and garlic to the skillet that still has the butter and olive oil in, and cook for 2 – 3 minutes over medium-high heat or until onion starts to turn translucent.

Add dry Arborio rice to the pan and stir for a couple minutes.

Pour in 1 cup of wine and stir gently, allowing the rice to absorb the liquid. Add second cup of wine and do same.  After the wine is absorbed, begin adding broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness.

Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the half and half cream, the chopped basil, and serve immediately with extra lemon zest and Parmesan cheese on top.

This recipe would also taste delicious with chicken breast substituted for the shrimp.  I think it could also be great adapted as a vegetarian dish using your favorite vegetables.  I could imagine it with some broccoli, cauliflower, asparagus, or maybe even some yummy roasted butternut squash.

This is a very versatile recipe that could become a staple in your dinner repertoire. Hope you’ll give it a try.

Cheers and Hugs,

Jodi

14 thoughts on “Lemon Basil Shrimp Risotto

  1. This looks terrific. I made risotto only once, for my daughter for Thanksgiving last year, as a vegetarian dish. She is gluten free veggie. GF for health reasons and veggie for ethical reasons. Not a good combo, poor thing. Anyway, I didn’t like it much, and I’m on the Paleo diet for health reasons, which is gluten and grain free, so I don’t eat rice dishes anymore, but if I’d had a whole bunch of shrimp to throw into that dish it would’ve been awesome! I may try the recipe again, with shrimp this time! I love meat, I could never give it up! I can have grain now and then as long as I avoid corn, so I could work this in. It looks amazing!

    Liked by 1 person

    • Wow! Laura – challenging dietary restrictions, but if it improves your health, then I am sure it is worth it. Always ways to get creative with whatever we have to choose from – eh? 🙂 If only you could paint your food and then eat it!!!

      Liked by 1 person

      • Lol yes! Oh Jodi, I was so sick for over five years. No conventional doctors could figure it out. I finally found a functional endocrinologist who ran all the bloodwork (which was all fine) and asked “What do you eat?” Well I started every day with a piece of toast. Wheat was killing me (softly). It was affecting our daughter too. She had to go off it. Hub went off to support us, and found minor symptoms going away as well! There are 300 symptoms of gluten intolerance (you can google it, it affects everything). I always tell people, because every now and then, I tell someone and they find it’s been messing them up too. Most doctors wanna write you a prescription and get you out in ten minutes, but I was lucky to find one willing to take two hours over two appts to really find out what was wrong. She saved my life, I think. I had no energy, and anxiety so high, it was awful. Not to write a book here, but getting healthy and then finding the art – I’m finally flying, and that’s why seagulls and this journey mean so much to me. Sorry for the v long reply!! ((((Jodi)))) And thanks for the recipe.

        Liked by 1 person

      • I love hearing from you, Laura, and getting to know more about you! Write as many books as you like! I appreciate this info, and more importantly – you! xo

        Liked by 1 person

  2. That looks delicious Jodi! The way I like my shrimp is batttered and deep fried. LOL! (I know the most fattening way to eat it). Another beautiful food photo too! Have a wonderful Wednesday. I have to go get a mammo this morning. Ugh.

    Liked by 1 person

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