We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.
Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1/2 large yellow onion, finely diced
- 7 garlic cloves, sliced
- 1 cup arborio rice
- 4 cups low-sodium chicken broth
- 1/2 to 1 cup of white wine, optional
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
- 1 tablespoon unsalted butter
- fresh lemon juice from 1/2 lemon
- coarse salt
- pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
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