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Pesto Risotto with Grilled Jumbo Shrimp
Creamy and vibrant, this pesto risotto pairs perfectly with juicy grilled jumbo shrimp for a gourmet meal at home.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1/2 cup pesto sauce
– 1/2 cup grated Parmesan cheese
– 1 lb jumbo shrimp, peeled and deveined
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Directions:
1. In a saucepan, heat the vegetable broth until simmering, then keep it warm on low heat.
2. In a separate large skillet, heat olive oil over medium heat and sauté the Arborio rice for 1-2 minutes until slightly toasted.
3. Gradually ladle in the warm broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is creamy and al dente, about 20 minutes.
4. Stir in the pesto sauce and grated Parmesan cheese until well combined. Season with salt and pepper.
5. Meanwhile, preheat a grill or grill pan over medium-high heat. Season the jumbo shrimp with salt and pepper, then grill for 2-3 minutes per side until cooked through.
6. Serve the pesto risotto topped with grilled jumbo shrimp and garnish with fresh basil leaves.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh.
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