Photo: Dana DeVolk
Lemon Basil Shrimp Risotto
12 ingredients
5 min + 30 min
12
openrecipes
Lemony, luscious risotto! Love fixing this in the summertime when I have lots of basil in my garden.
Estimated Nutrition (whole recipe, rough)
550
Calories
31g
Protein
18g
Fat
63g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Butter
- 1-½ pound Shrimp (I Used U10 Size; Huge!)
- 1 whole Onion, Finely Diced
- 4 cloves Garlic, Minced
- 2 cups Arborio Rice
- 1 cup Dry White Wine
- 5 cups Vegetable Broth, Heated (give Or Take)
- 1 whole Lemon, Zested And Juiced
- ½ teaspoons Salt
- 1 teaspoon Black Pepper
- 2 Tablespoons Heavy Cream
- 18 whole Basil Leaves, Chopped Plus Extra For Serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes