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For this One-Pot Pesto Shrimp Risotto, you will need: - 1 cup Arborio rice - 1 lb large shrimp, peeled and deveined - 4 cups low-sodium chicken or vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup fresh spinach, chopped - 1/2 cup homemade or store-bought pesto - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish You can swap some ingredients if needed. If you can’t find Arborio rice, you can use Carnaroli rice. It has a similar texture. For shrimp, you can use scallops or even chicken. If you want a vegetarian dish, replace the shrimp with mushrooms. You can also use vegetable broth instead of chicken broth. Finally, if you don't have Parmesan cheese, you can try Pecorino Romano. For pesto, I love using brands like Classico or Buitoni. They offer great flavor and quality. If you prefer homemade, that’s even better! For broth, Swanson and Pacific Foods provide tasty low-sodium options. Choose a broth that matches your flavor needs, whether chicken or vegetable. Start by heating two tablespoons of olive oil in a spacious pot over medium heat. When the oil shimmers, add one small onion, finely chopped. Sauté the onion for about three to four minutes. You want it to be soft and translucent. Next, add two cloves of minced garlic. Cook it for one minute until it smells great. Now, it’s time for the Arborio rice. Pour in one cup of rice and stir it for two to three minutes. This step helps to toast the rice, which adds flavor. After that, start adding four cups of low-sodium chicken or vegetable broth. Add one cup at a time. Stir the rice as it absorbs the broth. Continue this for about 15 to 20 minutes. You want the rice to be creamy and a bit firm. When the rice is almost done, fold in one pound of large shrimp. Cook for about five minutes. The shrimp will turn opaque pink when they are done. Then, add one cup of chopped spinach and half a cup of pesto. Mix until the spinach wilts and everything blends nicely. Remove the pot from heat. Stir in half a cup of grated Parmesan cheese. This will make the risotto creamy and rich. Taste it and adjust the salt and pepper as needed. Serve the risotto warm and add fresh basil leaves on top for a nice touch. Enjoy your delicious one-pot pesto shrimp risotto! To get creamy risotto, use Arborio rice. This rice has a high starch content. It absorbs liquid well and gives you that sought-after creaminess. As you cook, add broth a cup at a time. Stir often, letting each cup soak in. This process takes about 15-20 minutes. Keep an eye on the rice. It should be al dente, tender yet firm. If it gets too thick, add a bit more broth. That way, you keep the creamy texture. Cooking shrimp is simple but key for flavor. Use fresh, large shrimp for the best taste. Once your risotto is nearly done, fold in the shrimp. Cook them for about 5 minutes. They will turn pink and opaque when done. Don’t overcook them; they can get rubbery. If you want more flavor, season the shrimp with salt and pepper before adding them to the risotto. To take your risotto to the next level, think about adding extras. Fresh herbs like basil or parsley can brighten the dish. You might also try a splash of lemon juice for a zesty kick. If you love cheese, consider adding more Parmesan or even some goat cheese. For a richer flavor, mix in sun-dried tomatoes or artichokes. These small changes can make a big difference! {{image_4}} To make a vegetarian version of this dish, skip the shrimp. You can add more veggies instead. Try mushrooms, bell peppers, or zucchini for texture and taste. Use vegetable broth to keep it rich and flavorful. Add extra pesto for more taste. A sprinkle of nutritional yeast can give a cheesy flavor too. You can swap shrimp for other proteins. Chicken or scallops are great options. If using chicken, cut it into bite-sized pieces. Sauté it until fully cooked before adding rice. For scallops, cook them until they turn golden. They only need a few minutes to cook. Each protein brings a unique taste and texture to the dish. You can change the flavor profile with simple additions. Fresh lemon juice adds brightness. Just a squeeze while cooking makes a big difference. Try adding fresh herbs like thyme or parsley for a garden-fresh taste. You can even mix in sun-dried tomatoes for a tangy kick. These small changes can create a whole new dish! To keep your One-Pot Pesto Shrimp Risotto fresh, store it in an airtight container. Make sure it cools down to room temperature before sealing. This helps prevent moisture build-up, which can make the risotto soggy. Store it in the fridge for up to three days. When you’re ready to enjoy leftovers, heat the risotto gently. Place it in a pot over low heat. Add a splash of broth or water to help rehydrate the rice. Stir often until it warms through. This keeps the risotto creamy and prevents it from getting dry. If you have extra risotto, freezing is a great option. Portion it into freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. It can last in the freezer for about one month. To reheat, let it thaw in the fridge overnight, then follow the reheating instructions. To make risotto creamy, use Arborio rice. This rice has high starch content. The starch helps create a smooth texture. Stir the rice often while adding broth. This process releases starch and thickens the dish. Cook the rice slowly, adding broth one cup at a time. This helps the rice absorb liquid well. When the risotto is almost done, stir in cheese. I recommend using grated Parmesan for the best flavor. You can make this dish in advance, but risotto is best fresh. If you prepare it early, store it in an airtight container. Keep it in the fridge for up to three days. When ready to serve, reheat on low heat. Add a splash of broth or water to loosen it. Stir often to avoid sticking. The risotto may lose some creaminess, but you can add more cheese to help. If you can't find Arborio rice, use another short-grain rice. Carnaroli and Vialone Nano also work well. These types of rice have similar starch levels. You could also try using sushi rice, which is sticky. If you want a healthier option, use farro or quinoa. Keep in mind that these grains will change the dish's texture. Adjust cooking times as needed for different types of rice. In this post, we covered the key ingredients for risotto, along with helpful substitutions. I shared step-by-step instructions to ensure your dish turns out perfectly. You learned tips for achieving the right consistency and how to cook shrimp properly. We also explored delicious variations and provided storage tips. With this knowledge, you can create an amazing risotto that suits your taste and needs. Enjoy making this dish and impress your friends and family. Happy cooking!

One-Pot Pesto Shrimp Risotto

Indulge in the rich flavors of this One-Pot Pesto Shrimp Risotto! This comforting dish combines creamy Arborio rice with succulent shrimp, fresh spinach, and vibrant pesto for a delightful meal ready in just 35 minutes. Perfect for busy nights or special occasions, this recipe is easy to follow and guarantees delicious results. Click through to explore the full recipe and impress your family and friends with your culinary skills!
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Ingredients
  

1 cup Arborio rice

1 lb large shrimp, peeled and deveined

4 cups low-sodium chicken or vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 cup homemade or store-bought pesto

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a spacious pot, heat the olive oil over medium heat. Once the oil shimmers, add the finely chopped onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion turns translucent and soft.

    Add the minced garlic to the pot and continue to sauté for 1 minute, or until the garlic releases its fragrant aroma.

      Introduce the Arborio rice to the pot, cooking it for 2-3 minutes while stirring frequently. This will lightly toast the rice and enhance its flavor.

        Begin adding the broth to the pot, starting with 1 cup. Stir the rice as it absorbs the liquid. Once the first cup of broth is mostly absorbed, continue adding each subsequent cup of broth one at a time, allowing the rice to absorb the liquid before adding more. This stirring and absorption process should take around 15-20 minutes.

          When the risotto is creamy and the rice is al dente, gently fold in the shrimp. Cook for about 5 minutes, or until the shrimp turn an opaque pink and are fully cooked through.

            Stir in the chopped spinach and pesto, mixing until the spinach wilts and all the ingredients are well combined.

              Remove the pot from the heat and incorporate the grated Parmesan cheese, stirring until melted and creamy. Adjust the seasoning with salt and pepper according to your taste.

                Serve the risotto warm, elegantly garnishing each plate with fresh basil leaves for a pop of color and flavor.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4