Can I use something else in place of shrimp?

Pesto-brushed scallops would also be a delicious choice here! You can read more in u003ca href=u0022https://pinchofyum.com/brown-butter-scallops-parmesan-risottou0022u003ethis recipeu003c/au003e about how we like to sear scallops.

What kind of herbs do you recommend for this dish?

Parsley, chives, or basil would be really, really good choices and pair well.

How creamy should the risotto be?

For the risotto, when in doubt I'd recommend erring on the side of more liquid to get a creamier texture!

Pesto Shrimp and Parmesan Risotto Recipe

Description

Tender, juicy, garlic-marinated shrimp brushed with a bright pesto sauce and piled high on creamy Parmesan risotto with fresh tomatoes and herbs sprinkled on it all. Wow wow wow! Diving in now!

Ingredients

Units Scale

Parmesan Risotto:

1 tablespoon butter
1 clove minced garlic or 1 minced shallot (or both)
1 cup DeLallo Risotto Arborio Rice
1/2 cup white wine (sub chicken broth + a little lemon juice)
3-4 cups of chicken broth
1/2 cup Parmesan cheese
optional: tiny drizzle of truffle oil

Pesto Shrimp:

1–2 pounds jumbo shrimp (shells removed and tails on or off, whatever you prefer)
2 cloves garlic
2 tablespoons olive oil
1 teaspoon salt
zest of 1 lemon (optional)
1/4 cup DeLallo jarred pesto
1–2 roma, beefsteak, or any kind of fresh juicy tomatoes, chopped
herbs for topping

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Instructions

Marinate the Shrimp: Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).
Make the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.
Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.
When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it’s so good). Salt + pepp to taste.
Make the Pesto Shrimp: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat (I use nonstick for this). Add the shrimp and cook for 2-3 minutes on each side, depending on their size. Brush the cooked shrimp with the pesto for the last 60 seconds or so of cooking.
Serve risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around in there and top with herbs or something delicate and green (I used microgreens in the photo). Salt, pepper, a little more lemon juice and you’re in a very happy place.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sauté
Cuisine: Italian-Inspired

Keywords: pesto shrimp, risotto recipe, parmesan risotto