Description
A creamy, flavorful Pesto Shrimp and Parmesan Risotto recipe that combines tender shrimp marinated in garlic and lemon zest, succulent risotto cooked with white wine and chicken broth, and a touch of pesto and Parmesan cheese for an elegant yet comforting meal perfect for weeknights or special occasions.
Ingredients
For the Risotto
- 1 tablespoon butter
- 1 clove minced garlic or 1 minced shallot (or both)
- 1 cup DeLallo Risotto Arborio Rice
- 1/2 cup white wine (substitute chicken broth with a little lemon juice if preferred)
- 3-4 cups chicken broth
- 1/2 cup Parmesan cheese
- Optional: tiny drizzle of truffle oil
For the Pesto Shrimp
- 1-2 pounds jumbo shrimp (shells removed, tails on or off as preferred)
- 2 cloves garlic
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- Zest of 1 lemon (optional)
- 1/4 cup DeLallo jarred pesto
For Serving & Garnish
- 1-2 roma, beefsteak, or any fresh juicy tomatoes, chopped
- Fresh herbs for topping (such as microgreens or delicate greens)
Instructions
- Marinate the Shrimp: In a bowl or plastic bag, combine the shrimp, minced garlic, 1 tablespoon olive oil, salt, and lemon zest. Mix well to coat the shrimp evenly. Refrigerate for about 1 hour to allow the flavors to infuse.
- Prepare the Risotto Base: In a large non-stick skillet over medium heat, melt the butter. Add the minced garlic or shallot and sauté for 1-2 minutes until soft and fragrant.
- Toast the Rice: Add the arborio rice to the skillet and stir to coat the grains evenly with the butter and aromatics.
- Add Wine and Broth: Pour in the white wine and let it sizzle, allowing it to reduce slightly. Then, add warm chicken broth in 1/2 cup increments, stirring frequently. Wait until each addition of broth is mostly absorbed before adding the next. Continue until the rice is tender and creamy, about 20-25 minutes.
- Finish the Risotto: Stir in the Parmesan cheese until fully incorporated. If desired, add a tiny drizzle of truffle oil. Season with salt and pepper to taste.
- Cook the Pesto Shrimp: Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, depending on their size, until pink and opaque.
- Glaze Shrimp with Pesto: In the last 60 seconds of cooking, brush the shrimp with the jarred pesto to coat them with flavor.
- Assemble and Serve: Spoon the risotto onto plates and top with the pesto shrimp. Scatter chopped fresh tomatoes around and garnish with fresh herbs or microgreens. Finish with a light sprinkle of salt, pepper, and a squeeze of lemon juice if desired. Enjoy your flavorful and comforting meal.
Notes
- Marinating shrimp for about 1 hour enhances their flavor but if short on time, 15-20 minutes can still impart good taste.
- If white wine is unavailable or to keep it non-alcoholic, substitute with additional chicken broth and a splash of lemon juice.
- Adjust broth amount as needed to get the desired creamy consistency in the risotto.
- Use fresh herbs or microgreens for a bright, fresh garnish to balance the richness.
- Truffle oil is optional but adds a luxurious aroma and depth if you enjoy its flavor.
- Serve immediately as risotto is best enjoyed fresh and creamy.
