THAI BASIL SHRIMP RISOTTO

Thai Basil Shrimp Risotto image

Provided by boldlyreal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Previous Next

2 tablespoons canola oil
1 lb shrimp, rinsed and dried
kosher salt
fresh ground pepper
3 tablespoons unsalted butter
2 tablespoons minced garlic
1 small onion, diced
2 cups arborio rice
2 cups dry white wine
5 -6 cups chicken stock, hot
12 Thai basil, cut into fine strips
1 lime, juice of

Steps:

Heat large saucepan over medium heat. Add 1 tbs oil and swirl to coat bottom. When oil is hot, add the shrimp and saute, stirring, until shrimp are pink, about 1 minute. season with salt and pepper. Transfer the shrimp to a plate and set aside.
Add the remaning tbs of oil and 1 tbs of butter to the pan. When the mixture is hot, add the garlic and onions and saute until soft, 1 to 2 minutes. Add the rice and saute until rice is opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until liquid is absorbed by the rice, 2 to 3 minutes.
Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil,the remaining 2 tbs of butter and the lime juice, and stir. Taste and adjust the salt and pepper if needed.
Transfer to serving dish and serve.

Nutrition Facts : Calories 799.4, Fat 21, SaturatedFat 7.2, Cholesterol 174.8, Sodium 1080.6, Carbohydrate 98.6, Fiber 3.6, Sugar 6.9, Protein 30.2