Description
Indulge in a luxurious meal with this Pesto Shrimp and Parmesan Risotto recipe. Creamy Parmesan risotto pairs perfectly with flavorful pesto shrimp, creating a dish that is both elegant and satisfying.
Ingredients
For the Parmesan Risotto:
- 1 tbsp unsalted butter
- 1 small shallot or 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine (or use extra broth with a splash of lemon juice)
- 3½ to 4 cups warm chicken or vegetable broth
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Optional: drizzle of truffle oil for serving
For the Pesto Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ tsp salt
- Zest of 1 lemon (optional)
- ¼ cup basil pesto (store-bought or homemade)
- 1–2 medium tomatoes, diced
- Fresh basil or parsley, for garnish
Instructions
- Marinate the shrimp: In a bowl, toss shrimp with garlic, olive oil, salt, and lemon zest. Set aside to marinate while preparing the risotto.
- Cook the risotto: In a large skillet or saucepan, melt the butter over medium heat. Add shallot or garlic and cook until soft and fragrant. Stir in Arborio rice, pour in the wine and cook, stirring, until mostly absorbed. Add warm broth gradually, stirring frequently until creamy and tender. Stir in Parmesan cheese, season, and keep warm.
- Cook the shrimp: Sauté marinated shrimp until pink and opaque, about 2–3 minutes per side.
- Finish the shrimp: Toss cooked shrimp with pesto and diced tomatoes.
- Assemble: Spoon risotto into bowls or plates, top with pesto shrimp, extra dollops of pesto, and garnish with fresh herbs and Parmesan if desired.
Notes
- Arborio rice is essential for creamy risotto texture—don’t substitute.
- Use homemade pesto for maximum flavor, or your favorite quality jarred brand.
- Serve immediately; risotto is best fresh and creamy.
