Shrimp, Lemon & Basil Risotto

A little lemon zest goes a long way in this lush risotto, brightening up the dish and playing off the briny shrimp and aromatic basil.


  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • Kosher salt and pepper
  • 2 cloves of garlic, finely chopped
  • 3/4 cup Arborio rice
  • 3/4 cup dry white wine
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 1/4 cup grated Romano or Parmesan (1 oz)
  • 1 lemon
  • 1 pound medium peeled and deveined shrimp
  • 1/2 cup fresh basil leaves, torn


  1. Heat 2 tbsps of oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the garlic and cook, stirring, for 1 minute.
  3. Add the rice and cook, stirring, for 1 minute.
  4. Add the wine and simmer until absorbed, 5 to 7 minutes.
  5. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes.
  6. Stir in the Romano.
  7. Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon, then thinly slice the strips. Squeeze the juice from the lemon (you should get 3 tbsp) into a small bowl.
  8. Heat the remaining tbsp of oil in a second large skillet over medium-high heat.
  9. Season the shrimp with 1/2 tsp salt and cook for 2 minutes.
  10. Turn the shrimp, add the lemon zest and juice to the skillet and cook until the shrimp are opaque throughout, 1 to 2 minutes more.
  11. Fold the shrimp mixture into the risotto along with the basil.

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