Risotto with shrimps, white wine and basil

A hearty Italian dish with a delicate creamy texture and pleasant lemon sourness. This shrimp risotto will appeal to seafood lovers.

• Recipe author: Maria Dronova
• After preparation, you will receive 4 servings
• Cooking time: 25 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 35 minutes

Ingredients

• Butter 2 tbsp spoons
• Peeled shrimps 500 g
• Onion 1 piece
• Garlic 4 cloves
• Rice "arborio" 200 g
• Dry white wine 240 ml
• Vegetable broth 500 ml
• Salt ½ tsp spoons
• Ground black pepper 1 tsp the spoon
• Lemon 1 piece
• Cream 2 tbsp. spoons
• Basil leaves 18 pieces
• Parmesan to taste

Cooking method

• Melt butter in a saucepan or deep skillet over medium heat.

• Fry the shrimp in one layer for about 3 minutes.

• Cool the shrimp. Large ones can be cut into pieces.

• In the same bowl, fry the chopped onion and garlic until the onion becomes transparent.

• Reduce heat to low. Place dry rice in a saucepan and fry for a couple of minutes, stirring constantly.

• Pour in the wine and stir gently so that all the rice absorbs the liquid.

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• After that, pour in small portions (about a ladle) of the hot broth, stirring constantly and each time waiting for the rice to absorb it.

• Add salt and pepper along with the last serving of broth.

  The finished dish acquires a creamy consistency, but the rice grains in the middle remain a little hard.

• Add the zest and lemon juice and mix gently.

• Pour in the cream, stir again.

• Chop the basil and add it to the risotto along with the shrimp.

• Sprinkle the grated cheese on the dish before serving.

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