Pesto Shrimp and Parmesan Risotto
Ingredients
Parmesan Risotto
-
1
tablespoon
butter
-
1
clove
minced garlic or shallot
-
1
cup
DeLallo Risotto Arborio Rice
-
½
cup
white wine
-
3-4
cups
chicken broth
-
½
cup
Parmesan cheese
-
optional
drizzle
truffle oil
Pesto Shrimp
-
1-2
pounds
jumbo shrimp
-
2
cloves
garlic
-
2
tablespoons
olive oil
-
1
teaspoon
salt
-
1
zest
lemon (optional)
-
¼
cup
DeLallo jarred pesto
-
1-2
pieces
fresh juicy tomatoes
-
to taste
none
herbs for topping
Instructions
- Marinate the shrimp with garlic, olive oil, salt, and lemon zest, then refrigerate for about an hour.
- Melt butter in a skillet and sauté garlic or shallots until fragrant.
- Add arborio rice and stir to coat with butter, then add white wine and broth gradually, stirring until creamy.
- Finish the risotto with Parmesan, salt, and pepper to taste.
- In another skillet, heat olive oil and cook the marinated shrimp for 2-3 minutes on each side, brushing with pesto in the last minute.
- Serve the risotto topped with shrimp, chopped tomatoes, and fresh herbs.
Nutrition Facts (estimated)
Servings
4 servings
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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