Description
A luxurious and flavorful Pesto Shrimp and Parmesan Risotto recipe that combines creamy Arborio rice cooked to perfection with succulent shrimp marinated in garlic, lemon zest, and pesto. Finished with Parmesan cheese, fresh tomatoes, and a hint of truffle oil, this dish is perfect for a comforting yet elegant meal.
Ingredients
Scale
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 (can substitute chicken broth with a little lemon juice)
- 3–4 cups chicken broth
- 1/2 cup Parmesan cheese
- Optional: tiny drizzle of truffle oil
Pesto Shrimp
- 1–2 pounds jumbo shrimp (shells removed, tails on or off)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- Zest of 1 lemon (optional)
- 1/4 cup DeLallo jarred pesto
Garnish
- 1–2 roma, beefsteak, or any fresh juicy tomatoes, chopped
- Fresh herbs or microgreens for topping
Instructions
- Marinate the Shrimp: In a bowl or plastic bag, combine the shrimp, minced garlic, 1 tablespoon olive oil, salt, and lemon zest. Mix thoroughly to coat the shrimp evenly in the marinade. Refrigerate for about 1 hour to allow the flavors to meld.
- Prepare the Risotto Base: Heat a large non-stick skillet over medium heat and melt the butter. Add the minced garlic or shallots and sauté for 1-2 minutes until soft and fragrant, ensuring they do not brown.
- Cook the Arborio Rice: Add the Arborio rice to the skillet, stirring it to coat with the melted butter and garlic mixture. Pour in the white wine and let it simmer until the liquid mostly evaporates, producing a pleasant sizzle sound.
- Simmer with Broth: Gradually add the chicken broth, about 1/2 cup at a time, stirring continuously. Allow each addition of broth to absorb before adding more. Continue this process for 18-20 minutes until the rice achieves a soft, creamy consistency.
- Finish the Risotto: Once the rice is cooked, stir in the Parmesan cheese until melted and fully incorporated. Optionally, drizzle a small amount of truffle oil for added depth of flavor. 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 on each side, until they turn pink and opaque.
- Glaze the Shrimp with Pesto: During the last minute of cooking, brush the shrimp with the jarred pesto to infuse them with herbaceous flavor.
- Assemble the Dish: Serve the creamy risotto on plates and top with the pesto-coated shrimp. Garnish with chopped fresh tomatoes and sprinkle fresh herbs or microgreens on top. Add an optional drizzle of fresh lemon juice and adjust salt and pepper to your liking before serving.
Notes
- Marinating the shrimp for at least an hour enhances the flavor and tenderness.
- If white wine is unavailable, substitute with chicken broth mixed with a splash of lemon juice.
- Stirring the risotto continuously while adding broth helps release the rice’s natural creaminess.
- Truffle oil is optional but adds a luxurious aroma and richness.
- Fresh herbs or microgreens add a lovely fresh contrast in both flavor and presentation.
- The recipe yields a rich and hearty dish, great for dinner parties or special occasions.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pesto Shrimp, Parmesan Risotto, Italian Risotto, Shrimp Risotto, Creamy Risotto, Easy Italian Dinner, Seafood Risotto, Truffle Oil Risotto
