Pesto Risotto For One With Shrimp – a delicious recipe with butter, shallot, Arborio rice, white wine, chicken, gorgeous jumbo shrimp. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a medium braiser or any high-sided pan, melt the butter and saute the shallot for a couple minutes, or until translucent. Stir in the rice, coating each grain until oil-slicked. Splash in the wine and reduce, stirring constantly.
2
Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 16 to 18 minutes.
3
When cooked to your liking (at this stage, I like my rice with a slight bite in the middle), turn off the heat, stir in the shrimp, and cover for 5 minutes so the risotto and shrimp can finish cooking together in the residual heat.
4
After 5 minutes, stir in the pesto and sour cream, which should loosen it up a bit, and season to taste with salt and pepper.
420
kcal
Calories
9
g
Fat
20
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon butter, 1 shallot, chopped, 1/2 cup Arborio rice, 1/4 cup white wine or dry vermouth, and more.
Yes, Pesto Risotto For One With Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
