Lemon Basil Shrimp Risotto

Name: Lemon Basil Shrimp Risotto
Ingredients: 2 tbsp. Butter; 1 1/2 lb. Shrimp (I Used U10 Size; Huge!); 1 whole Onion, Finely Diced; 4 cloves Garlic, Minced; 2 c. Arborio Rice; 1 c. Dry White Wine; 5 c. Vegetable Broth, Heated (give Or Take); 1 whole Lemon, Zest And Juice; 1/2 tsp. Salt; 1 tsp. Black Pepper; 2 tbsp. Heavy Cream; 18 whole Basil Leaves, Chopped Plus Extra For Serving; Grated Parmesan Cheese For Sprinkling

"I wanted to share another one of the recipes I made with some of the roughly five trillion pounds of leftover gigantic shrimp from our Fourth of July party. And I shouldn’t even be calling it leftover shrimp...."

INGREDIENTS

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2 tbsp. Butter

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1 1/2 lb. Shrimp (I Used U10 Size; Huge!)

•

1 whole Onion, Finely Diced

•

4 cloves Garlic, Minced

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2 c. Arborio Rice

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1 c. Dry White Wine

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5 c. Vegetable Broth, Heated (give Or Take)

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1 whole Lemon, Zest And Juice

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1/2 tsp. Salt

•

1 tsp. Black Pepper

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2 tbsp. Heavy Cream

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18 whole Basil Leaves, Chopped Plus Extra For Serving

•

Grated Parmesan Cheese For Sprinkling

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