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🍽️ Creamy Shrimp Risotto with Fresh Basil

390 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 125 ml fish stock
• 100 ml white wine
• 400 ml vegetable broth
• 2 tsp butter
• 250 g risotto rice
• 200 g shrimp (peeled and deveined)
• 1 handful basil
• 20 g parmesan (1 piece)
• salt
• pepper

Instructions

1. 1. Peel the onion and the garlic clove. Finely chop both ingredients.
2. 2. Mix the fish stock, white wine, and vegetable broth in a pot.
3. 3. Heat one teaspoon of butter in a pan.
4. 4. Sauté the chopped onion and garlic over medium heat until they become translucent.
5. 5. Reduce the heat and add the risotto rice.
6. 6. Stir the rice until it also appears translucent.
7. 7. Pour in about two ladles of the prepared liquid.
8. 8. Let the risotto simmer gently over low heat until the liquid has almost completely evaporated.
9. 9. Add another two ladles of the liquid.
10. 10. Repeat this process until the rice is al dente and all the liquid has been absorbed.
11. 11. This entire cooking process for the rice takes about 30 minutes.
12. 12. Add the shrimp to the risotto.
13. 13. Let the shrimp cook in the risotto for about 5 minutes.
14. 14. Wash the basil while doing this.
15. 15. Shake the basil dry.
16. 16. Pluck the basil leaves from the stems.
17. 17. Grate the Parmesan cheese finely.
18. 18. Stir the grated Parmesan and the remaining butter into the risotto shortly before serving.
19. 19. Season the risotto with salt and pepper to taste.
20. 20. Let the finished dish rest covered for about 2 minutes.
21. 21. Reserve the fresh basil leaves for serving.
22. 22. Mix the basil leaves into the risotto before plating.

Nutrition per serving

• kcal: 390
• Protein: 18 g · Fett/Fat: 10 g · Carbs: 51 g