Lemon Basil Shrimp Risotto
Ingredients
- 2 tablespoons butter
- 1 1/2 pounds peeled and deveined shrimp
- 4 cloves garlic, minced
- 1 onion, finely diced
- 2 cups arborio rice
- 1 cup dry white wine
- About 5 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced, plus extra lemon zest, for garnish
- 2 tablespoons heavy cream
- 18 fresh basil leaves, chopped, plus extra for serving
- Grated Parmesan, for sprinkling
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