Name: Pesto Shrimp and Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon butter; 1 clove minced garlic or 1 minced shallot (or both); 1 cup DeLallo Risotto Arborio Rice; 1/2 cup white wine (sub chicken broth + a little lemon juice); 3-4 cups of chicken broth; 1/2 cup DeLallo Grated Parmesan cheese; Optional: tiny drizzle of truffle oil; 1–2 pounds jumbo shrimp (shells removed and tails on or off, whatever you prefer); 2 cloves garlic; 2 tablespoons DeLallo Extra Virgin Olive Oil; 1 teaspoon salt; Zest of 1 lemon (optional); 1/4 cup DeLallo Traditional Basil Pesto Sauce; 1–2 roma, beefsteak, or any kind of fresh juicy tomatoes, chopped; Herbs for topping

Ingredients

1 tablespoon butter

1 clove minced garlic or 1 minced shallot (or both)

1 cup DeLallo Risotto Arborio Rice

1/2 cup white wine (sub chicken broth + a little lemon juice)

3-4 cups of chicken broth

1/2 cup DeLallo Grated Parmesan

Optional: tiny drizzle of truffle oil

1–2 pounds jumbo shrimp (shells removed and tails on or off, whatever you prefer)

2 cloves garlic

2 tablespoons DeLallo Extra Virgin Olive Oil

1 teaspoon salt

Zest of 1 lemon (optional)

1/4 cup DeLallo Simply Pesto® Traditional Basil Sauce

1–2 roma, beefsteak, or any kind of fresh juicy tomatoes, chopped

Herbs for topping

Directions

Marinate the shrimp: Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).

Make the risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.

Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.

When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it’s so good). Salt and pepper to taste.

Make the Pesto Shrimp: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat (I use a nonstick for this). Add the shrimp and cook for 2-3 minutes on each side, depending on their size. Brush the cooked shrimp with the pesto for the last 60 seconds or so of cooking.

Serve risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around in there and top with herbs or something delicate and green (I used microgreens in the photo). Salt, pepper, a little more lemon juice and you’re in a very happy place.