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
- 1 pound shrimp, peeled and deveined
- 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