| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 218 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 100 mg |
| Sodium | 164 mg |
| Serving Size | 1 of 12 servings |
| Calories | 218 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 100 mg |
| Sodium | 164 mg |
Reviews
Loved this! I omitted the heavy cream, but kept everything else the same. It was great!
Deborah, why do ynot consider this risotto? I’m new at this and want to learn.
We loved this! Substituted wine for chicken broth. One thing is that I had to cook my risotto much longer and add more liquid. Didn’t mind. Next time I’ll add a vegetable.
Excellent, added asparagus. Will definitely keep this one!!
My grandaughter loves to watch the Pioneer Woman show. When she saw this recipe she decided she had to make it. We had a great time cooking together and the dish was awesome! Highly recommended. We did not make any changes to the recipe.
I made this for my large family on our vacation. It was so delicious! The only change I made was I used seafood stock instead of vegetable broth.
My guests liked this a lot. Next time I think I will substitute 1/2 with chicken broth. The vegetable stock was a bit heavy.
Phenomenal. Makes my creative juices run too. Thinking beef risotto with sautéed onion stock and a touch of ginger. Maybe a little diced carrot.
Holy moly—This was delicious! You can’t walk away but totally worth standing in the same place. Definitely going on the rotation!
This was fabulous & easy. I followed the recipe exactly & it was perfect.