Description
Pesto Shrimp and Parmesan Risotto is a delightful Italian-inspired dish that combines creamy, indulgent Parmesan risotto with vibrant, herbaceous pesto-brushed shrimp. This meal is a perfect balance of comfort and gourmet, suitable for weeknight dinners, celebrations, or entertaining guests.
Ingredients
Units
Scale
For the Parmesan Risotto:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 3/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
For the Pesto Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1/4 cup basil pesto
- Salt and pepper, to taste
Toppings:
- 1/2 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
Instructions
Prepare the Shrimp:
- In a bowl, mix shrimp with olive oil, minced garlic, lemon zest, salt, and pepper. Marinate for 15 minutes.
- Heat a skillet over medium heat and cook shrimp for 2–3 minutes per side until opaque.
- During the last minute of cooking, brush shrimp with basil pesto. Remove from heat and set aside.
Make the Risotto:
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté until softened.
- Stir in Arborio rice and cook for 1–2 minutes, ensuring the rice is well coated in oil.
- Add white wine and stir until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently. Let each addition absorb before adding the next.
- Continue this process until the rice is tender and creamy, about 18–20 minutes.
- Mix in Parmesan cheese, butter, salt, and pepper until smooth and creamy.
Assemble the Dish:
- Divide the Parmesan risotto among serving plates.
- Top each portion with pesto shrimp, cherry tomatoes, and fresh basil leaves.
- Serve immediately. For an elevated dining experience, pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.