Thai Basil Shrimp Risotto

More risotto! This recipe calls itself Thai, but if you don’t use Thai basil and instead use the sweet basil about to go to seed in your backyard, it’s just a nice shrimp risotto.

I roasted my shrimp because I still believe that gives them the best flavor, and then added them at the end to combine with the rice, fresh basil and lime juice. Now, the lime was an interesting addition. Gave it a different sort of acidity that I quite liked. The final product wasn’t as robust in flavor compared to my heavier, bacon-flavored risotto, but it was still nice and creamy, with the fresh bite of shrimp.

A fun way to use the last of the summer basil…

Thai Basil Shrimp Risotto

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • EVOO
  • Salt & Pepper
  • 3 T unsalted butter
  • 2 T minced garlic
  • 1 small onion, diced
  • 1 3/4 c. arborio rice
  • 1 c. dry white wine
  • 4-5 c. chicken stock, simmering
  • 12 basil leaves, sliced into strips
  • Juice of 1 lime

Heat oven to 400 and toss shrimp with few tablespoons of olive oil, salt and pepper to taste, then place on baking sheet. Bake until cooked, 7-10 min. Set aside.

Put 1 T oil and butter in hot risotto pan and when hot, add garlic and onions, sauteeing 1 to 2 min. Add rice and stir 2 min. Add wine, deglaze pan and reduce heat to simmer until moisture is absorbed. Ladle in stock, 1/2 c. at a time, stirring almost constantly, until moisture is absorbed and rice just loses its grainy bite, roughly 20 min. Add shrimp, basil, 2 T butter and lime juice. Stir to combine.

Test for seasonings and serve.

Enjoy, friends! xoxo

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3 responses to “Thai Basil Shrimp Risotto

  1. This is an utterly Anna recipe. I don’t know why I don’t make risotto more … fear of carbs, I suppose. But they’re soooo good – and not bad for you if you don’t stuff face with a GIANT helping of it.

    Not that I’m capable of such self-control.

  2. This looks awesome! And you just gave me an idea to try something like this sometime with coconut milk in the risotto. I wonder if that would work?

  3. Coconut- yes! I would probably mix it in at the end so it doesn’t separate during the long cooking time – do you think differently? Fun!

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