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Lemon Basil Shrimp Risotto


2 tablespoons butter

1 1/2 pounds peeled and deveined shrimp

4 cloves garlic, minced

1 onion, finely diced

2 cups arborio rice

1 cup dry white wine

About 5 cups vegetable broth

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 lemon, zested and juiced, plus extra lemon zest, for garnish

2 tablespoons heavy cream

18 fresh basil leaves, chopped, plus extra for serving

Grated Parmesan, for sprinkling


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