Ingredients for Thai Basil Shrimp Risotto
- 3 tablespoons Canola Oil
- 1 pound shrimp, peeled and deveined
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1½ cups Arborio rice
- ½ cup dry white wine
- 4 to 5 cups hot chicken stock
- ½ cup fresh Thai basil, chopped
- 1 tablespoon fresh lime juice
- 3 tablespoons Olive Oil
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How to Make Thai Basil Shrimp Risotto
- Heat 2 tablespoons olive oil in a large, heavy-bottomed saucepan over medium heat.
- Add shrimp and sauté, stirring occasionally, until pink and cooked through (about 2-3 minutes).
- Season with salt and pepper. Remove shrimp from pan and set aside.
- Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Melt the butter.
- Add minced garlic and chopped onion; sauté until softened (about 2 minutes).
- Add Arborio rice and toast for 2 minutes, stirring constantly, until the grains are slightly translucent.
- Pour in white wine and stir until absorbed by the rice.
- Add 1/2 cup of hot stock to the rice, stirring constantly until absorbed.
- Continue adding stock 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 15-20 minutes.
- The risotto is ready when the rice is creamy and al dente (tender but with a slight bite).
- Stir in the cooked shrimp, chopped Thai basil, remaining 2 tablespoons of butter, and lime juice.
- Season with salt and pepper to taste.
- Serve immediately and enjoy your delicious Thai Basil Shrimp Risotto!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
27g
Fat
36g
Carbs
32g
