Best 2 Lemon Basil Shrimp Risotto Recipes

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Indulge in a delightful culinary journey with our tantalizing Lemon Basil Shrimp Risotto recipe. This delectable dish combines the vibrant flavors of lemon and basil with succulent shrimp and creamy risotto, creating a symphony of taste that will captivate your palate. Prepared with fresh, high-quality ingredients, this recipe promises an unforgettable dining experience.

In addition to the main recipe, we've curated a collection of equally enticing recipes that offer a diverse range of culinary experiences. From the zesty and refreshing Lemon Basil Vinaigrette, perfect for salads and grilled dishes, to the aromatic Lemon Basil Chicken Skewers, grilled to perfection and bursting with flavor, our recipes cater to various tastes and preferences.

For those seeking a lighter option, the tangy Lemon Basil Salmon is a delightful choice, featuring succulent salmon fillets coated in a zesty lemon basil marinade. And for a satisfying vegetarian option, the Lemon Basil Pasta is a delightful treat, combining the vibrant flavors of lemon and basil with al dente pasta.

With detailed instructions and helpful tips, our recipes ensure a seamless cooking experience, allowing you to recreate these culinary delights in the comfort of your own kitchen. Elevate your culinary skills and impress your loved ones with these flavorful and versatile dishes that showcase the vibrant essence of lemon and basil.

Let's cook with our recipes!

LEMON BASIL SHRIMP RISOTTO



Lemon Basil Shrimp Risotto image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 12 servings

Number Of Ingredients 13

2 tablespoons butter
1 1/2 pounds peeled and deveined shrimp
4 cloves garlic, minced
1 onion, finely diced
2 cups arborio rice
1 cup dry white wine
About 5 cups vegetable broth
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, zested and juiced, plus extra lemon zest, for garnish
2 tablespoons heavy cream
18 fresh basil leaves, chopped, plus extra for serving
Grated Parmesan, for sprinkling

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
  • Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
  • Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON



Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon image

This is a sort of mating of my favorite Shrimp Scampi recipe with a recipe for a Mushroom Risotto that I really like (sans mushrooms though). It should be almost soupy.

Provided by Betty Rocker

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 leeks, divided
1 cup cream
1 large tomatoes, cut into small 1/4 inch dice or 5 -6 roma tomatoes
10 large basil leaves, cut into chiffonade divided
1 cup arborio rice
3 tablespoons butter, divided
1 cup white wine, divided
2 large garlic cloves
3 -4 cups shrimp stock or 3 -4 cups chicken stock
1 lb fresh rock shrimp
3/4 cup frozen peas
1 meyer lemon
parmigiano-reggiano cheese
salt and pepper

Steps:

  • Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
  • Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
  • Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
  • Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
  • Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
  • Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
  • Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, plump shrimp, flavorful basil, and a good quality risotto rice.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
  • Cook the risotto until it is al dente, or slightly firm to the bite. Overcooked risotto will be mushy.
  • Stir in the lemon juice, zest, and basil just before serving. This will brighten the flavors of the dish.
  • Serve the risotto immediately, garnished with additional basil and a wedge of lemon.

Conclusion:

This lemon basil shrimp risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of shrimp, lemon, basil, and Parmesan cheese is a classic flavor combination that is sure to please everyone at the table. So next time you're looking for a new risotto recipe to try, give this one a try. You won't be disappointed!

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