Ingredients:

• 5 tablespoons unsalted butter, divided
• 1 yellow onion, finely chopped
• 6 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 2 cups chicken stock
• 2 teaspoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups uncooked jasmine rice, rinsed
• 1 pound medium peeled, deveined raw shrimp
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil, plus small leaves for garnish
• Lemon wedges for serving

Steps:

1. Prepare the Broth:

• In a medium saucepan, heat the chicken stock over low heat to keep it warm. This will help the rice cook evenly and prevent it from cooling down when added.

2. Sauté the Aromatics:

• In a large pan or skillet, melt 3 tablespoons of unsalted butter over medium heat.
• Add the finely chopped onion and sauté for about 3-4 minutes, until it becomes translucent and soft.
• Add the garlic to the pan and cook for another 1-2 minutes, until fragrant, being careful not to let it brown.

3. Deglaze with Wine:

• Pour in the dry white wine and stir, scraping up any bits that may have stuck to the bottom of the pan. Let the wine cook down for about 2-3 minutes, allowing the alcohol to evaporate.

4. Cook the Rice:

• Add the rinsed jasmine rice to the pan with the onion and garlic mixture. Stir well to coat the rice in the butter and aromatics, allowing it to lightly toast for about 1-2 minutes. This step helps to develop the rice’s flavor and texture.

5. Add the Stock:

• Begin adding the warm chicken stock to the rice one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes. You may not need all of the stock, so adjust as needed. Stir in the lemon zest, salt, and freshly ground black pepper.

6. Cook the Shrimp:

• While the risotto is cooking, heat the remaining 2 tablespoons of butter in a separate skillet over medium-high heat.
• Add the shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque. Season with a pinch of salt and pepper. Once cooked, remove the shrimp from the pan and set them aside.

7. Finish the Risotto:

• Once the rice is tender and the risotto has reached a creamy consistency, stir in the freshly squeezed lemon juice, Parmesan cheese, and the cooked shrimp.
• Add the chopped fresh basil and mix everything together gently.

8. Serve:

• Spoon the risotto onto serving plates and garnish with small basil leaves for a fresh, vibrant touch. Serve with lemon wedges on the side for an extra burst of citrus flavor.

Prep Time: 10 minutes

Cooking Time: 30-35 minutes

Total Time: 40-45 minutes

Servings: 4

Calories per Serving: 550-600 kcal (approximate)

Why This Recipe is Timeless:

This Shrimp and Lemon Risotto with Parmesan and Basil is a dish that stands the test of time because of its simple, high-quality ingredients that come together in a harmonious blend of flavors. Risotto itself is a timeless Italian classic, known for its creamy texture and versatility. By adding shrimp and lemon, two ingredients that pair wonderfully together, this dish elevates the classic risotto to something truly special.

The method of slowly adding liquid to the rice allows it to release its starch, creating the signature creaminess that makes risotto so indulgent. The shrimp adds a touch of sophistication and protein, while the lemon provides a refreshing zing that cuts through the richness of the dish. Fresh basil, grated Parmesan, and a squeeze of lemon juice balance the flavors, making every bite a delightful experience.

Whether you’re serving this dish for a special occasion or enjoying it on a quiet evening at home, the combination of comfort and elegance makes it a timeless recipe that everyone can enjoy. Its straightforward ingredients and easy preparation make it accessible, while the end result is a gourmet meal that feels both special and homey.

Nutritional Facts:

• Calories: 550-600 kcal per serving
• Protein: 36 g
• Fat: 24 g
  • Saturated Fat: 12 g
• Carbohydrates: 53 g
  • Fiber: 2 g
  • Sugars: 3 g
• Cholesterol: 190 mg
• Sodium: 850 mg
• Calcium: 250 mg
• Iron: 2 mg

FAQs:

Q: Can I use a different type of rice for this recipe? A: While jasmine rice is preferred for its fragrance and texture, you can substitute it with Arborio rice, the traditional rice used in risotto. Arborio rice will create a creamier texture, but you may need to adjust the cooking time slightly.

Q: How can I make this recipe dairy-free? A: To make this recipe dairy-free, you can substitute the butter with olive oil or a plant-based butter, and omit the Parmesan cheese. A dairy-free cheese alternative can also be used for added flavor.

Q: Can I make this dish ahead of time? A: While risotto is best served fresh, you can prepare the base of the dish up to the point where you add the shrimp and Parmesan. Let it cool, store it in the fridge, and when ready to serve, reheat the risotto over low heat, adding the shrimp, cheese, and fresh basil right before serving.

Q: Can I use cooked shrimp instead of raw shrimp? A: Yes, you can use cooked shrimp, but be sure to add it in the last few minutes of cooking to avoid overcooking. Add the cooked shrimp just before you finish the risotto to warm it through.

Tips for Making:

1. Stir Constantly: Stirring the risotto constantly helps the rice release its starch and creates that signature creamy texture. Be patient and take your time; the results are worth it!
2. Use Fresh Shrimp: For the best flavor, always use fresh, high-quality shrimp. Frozen shrimp works too, but be sure to thaw it completely before cooking.
3. Warm the Stock: Keeping the chicken stock warm while you cook the risotto helps to maintain the temperature and ensures that the rice cooks evenly without cooling down.
4. Lemon Zest: Use fresh lemon zest for an intense citrus flavor. Avoid using pre-packaged lemon zest, as it often lacks the freshness and brightness that makes the lemon so special in this dish.
5. Don’t Overcook the Shrimp: Shrimp cook very quickly, and overcooking them can make them tough and rubbery. Make sure they turn pink and opaque but don’t cook them for more than 3-4 minutes.

Storage Tips:

• Refrigeration: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a little extra stock or water if the risotto has thickened too much.
• Freezing: Risotto doesn’t freeze well because of its creamy texture, which can change once thawed. It’s best to enjoy this dish fresh, but if you must freeze it, store it in a freezer-safe container for up to 1 month. Reheat by adding a little broth or water to loosen the texture.

Conclusion:

This Shrimp and Lemon Risotto with Parmesan and Basil is the kind of dish that brings people together around the dinner table. With its rich, creamy texture, bright citrus notes, and succulent shrimp, it’s a perfect example of how simple, fresh ingredients can create a memorable meal. It’s a dish that feels luxurious yet is surprisingly easy to prepare, making it ideal for both casual meals and special occasions.

The combination of flavors—garlic, lemon, shrimp, Parmesan, and basil—works harmoniously to create a meal that’s satisfying without being overwhelming. Whether you’re cooking for a family, a date night, or a dinner party, this recipe will impress your guests and leave them asking for seconds.

With its timeless appeal and easy-to-follow steps, this shrimp and lemon risotto is sure to become a staple in your recipe repertoire. The creaminess of the rice, the freshness of the lemon, and the savory shrimp are all elements that make this dish special—and it’s guaranteed to be a hit every time you make it. So, give it a try and experience how a few simple ingredients can create something extraordinary.