Description
Indulge in the creamy goodness of Pesto Shrimp and Parmesan Risotto, a flavorful Italian-inspired dish that combines the richness of risotto with the freshness of basil pesto and succulent shrimp.
Ingredients
Scale
Main Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups warm chicken or vegetable broth
For Shrimp:
- ¾ lb large shrimp (peeled and deveined)
- ½ tsp salt
- ¼ tsp black pepper
Finishing Touches:
- ⅓ cup prepared basil pesto
- ½ cup grated Parmesan cheese
- juice of ½ lemon
- chopped fresh basil for garnish
Instructions
- Sauté Aromatics: Heat olive oil and butter, sauté onion until soft, add garlic and Arborio rice, toast lightly.
- Deglaze and Simmer: Pour in white wine, stir until absorbed, add broth gradually while stirring, until creamy and tender.
- Cook Shrimp: Season and sauté shrimp until pink and cooked through.
- Finish Risotto: Stir in pesto, Parmesan, and lemon juice. Fold in cooked shrimp.
- Serve: Garnish with fresh basil and serve warm.
Notes
- Use homemade or store-bought pesto.
- For extra richness, consider adding a splash of cream or a pat of butter at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 480
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
