Description
Pesto Shrimp and Parmesan Risotto is an elegant Italian-inspired dish combining the creamy texture of Parmesan risotto with the bold, herbaceous flavor of pesto-brushed shrimp. This versatile recipe is perfect for casual dinners, entertaining guests, or celebratory occasions, offering a balance of comfort and gourmet appeal.
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:
- Combine shrimp, olive oil, minced garlic, lemon zest, salt, and pepper in a bowl. Let marinate for 15 minutes.
- Heat a skillet over medium heat and cook the shrimp for 2–3 minutes on each side, or until opaque.
- During the last minute, 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 the chopped onion and cook until softened.
- Stir in Arborio rice and cook for 1–2 minutes, coating the grains in oil.
- Add white wine and stir until mostly absorbed.
- Gradually add warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
- Cook until the rice is tender and creamy, about 18–20 minutes.
- Stir in Parmesan cheese, butter, salt, and pepper until the risotto is creamy and smooth.
- Assemble the Dish:
- Divide the Parmesan risotto onto plates.
- Top with pesto shrimp, cherry tomatoes, and fresh basil leaves.
- Serve immediately.
- Serving Suggestion:
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for an enhanced dining experience.