Heat the butter in a large skillet over medium
high heat. Add shrimp and cook until opaque about
3 minutes. Remove to a cutting board and chop
roughly. Set aside.
Return the skillet to the stovetop and add the
onion and garlic. Stir and cook until sauteed.
Reduce heat to medium low. Add dry rice to the
pan and stir it around for a couple of minutes.
Do NOT BURN. Pour in the wine and stir gently,
allowing the rice to absorb the liquid.
After the wine is absorbed, begin adding warm
broth a little at a time, allowing the liquid
to be absorbed each time. Stir occasionally as
you go. once all the broth is in add salt and
pepper. May only need 4 cups of broth instead.
Check the rice and make sure it's soft.
Zest and juice the lemon and add both the rice
towards the end of cooking. Stir in heavy cream,
basil. Add shrimp back in and top with Parmesan
and serve.
Originally Submitted
4/3/2016
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