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Lemon Basil Shrimp Risotto Recipe


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     Lemon Basil Shrimp Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   35 minutes

2 Tablespoons Butter
1 to 2 pounds shrimp, devained, detailed
1 onion, finely diced
4 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
5 cups vegetable broth
1 whole lemon, zest and juice
1/2 teas. salt
1 teas. pepper
2 Tabls, Heavy cream
18 whole basil leaves, chopped
grated Parmesan

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.

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