Wednesday, 4 March 2015

Lemon Basil Shrimp Risotto

I was thinking about doing something comforting and filling because - well - Winter.  But instead, I'm going to knock you sideways and make you something that will make you think of sweet summer breezes and warm sunshine.
Lemon Basil Shrimp Risotto. 
Oh yeah.
Heat butter in a pan and add the shrimp. Cook until done - about 3 minutes.  Shrimp cooks very quickly. 
Oh - and make sure you give it a flip so both sides cook evenly.

Give the shrimp a rough chop.

In the same skillet, add the onion.

And the garlic.

Once the onion is translucent, add in the rice and stir it around.

Then add the white wine.

Once the wine is absorbed, start stirring in the broth 1/2 a cup at a time stirring until absorbed before adding more.

During one of the additions of chicken broth, add in the salt and pepper.

Once the rice is nearing al dente, stir in the lemon juice and the zest.

Once the rice is al dente, stir in the heavy cream.

And the shrimp.

And the basil.

Serve with extra lemon zest (if desired) and a little Parmesan cheese on top.

It's completely perfect for today.  Or for July.  But really for today when we desperately need to be reminded of summer and the way it feels.  Or tastes, as it were.  And for me, this is what summer tastes like.  Lemony, fresh, tangy, with the savory sweetness of the basil (which I positively love and will put on almost anything), creamy, and delicious. 

I totally think you'll love it!  Make it today.  It just might propel you through to the spring.

xoxo - Heather

Lemon Basil Shrimp Risotto

2 Tablespoons butter
1 1/2 pounds raw shrimp, peeled and deceived
1 onion, finely diced
4 cloves garlic, minced
2 cups Arborio rice
1 cup Dry white wine
5 cups vegetable broth, heated
1 lemon, zested and juiced
1/2 teaspoon salt
1 teaspoon black pepper
2 Tablespoons heavy cream
18 whole basil leaves, chopped (plus more for garnish, if desired)
Grated Parmesan, for garnish as desired
  1. In a large saucepan, over medium-high heat, melt the butter.
  2. Add shrimp to the pan in a single layer, and cook until opaque (about 3 minutes), flipping once.  Once cooked through, give the shrimp a rough chop and set aside.
  3. Reheat the same saucepan (don't wash after the shrimp has been cooked), and cook the onion and garlic over medium-high heat, until just turning translucent.
  4. Reduce the heat to medium-low and stir in the rice.  Cook, stirring constantly for about 2 minutes, ensuring the rice doesn't burn.
  5. Add in the white wine and stir until the rice absorbs the wine. 
  6. Then start adding in the vegetable broth, 1/2 to 1 cup at a time, cooking after each addition until the liquid is absorbed before adding more.  Ensure to give it a stir occasionally.  During one of the additions of broth, stir in the salt and pepper.
  7. Check the rice for doneness after 4 cups of broth has been added.  It should be toothsome, or Al dente. If not, add rice until Al dente is  reached.
  8. As the rice is nearing being finished, stir in the lemon juice and zest.
  9. When the rice is done, stir in the heavy cream and basil and serve immediately with additional basil and grated Parmesan if desired.

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