Thai Basil Shrimp Risotto

READY IN: 40mins
Recipe by boldlyreal

From simply Ming's One Pot Meals

Top Review by WiGal

Tasty, and HUGE! No Thai basil at store (and we have an awesome grocery here in AZ) so instead bought ordinary basil--- am uncertain what the taste difference would be. Store did have Thai peppers--little tiny things and wonder if poster meant that instead of leaves? Did add salt and black pepper. I halved the recipe but have enough leftovers for both of our lunches tomorrow. I halved the recipe and dh commented on how small lime was ... so measured its juice. It was 3 tablespoons and put in all of that and found lime taste to be nicely subtle-think I would use 6 tablespoons if I was making the entire recipe unless I learned later that the Thai basil has a stronger taste than regular basil. Garlic amount was perfect, we think. Think this would feed 6. Made for Spring PAC 2012. Thank you for posting boldyreal.

Ingredients Nutrition


  1. Heat large saucepan over medium heat. Add 1 tbs oil and swirl to coat bottom. When oil is hot, add the shrimp and saute, stirring, until shrimp are pink, about 1 minute. season with salt and pepper. Transfer the shrimp to a plate and set aside.
  2. Add the remaning tbs of oil and 1 tbs of butter to the pan. When the mixture is hot, add the garlic and onions and saute until soft, 1 to 2 minutes. Add the rice and saute until rice is opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until liquid is absorbed by the rice, 2 to 3 minutes.
  3. Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil,the remaining 2 tbs of butter and the lime juice, and stir. Taste and adjust the salt and pepper if needed.
  4. Transfer to serving dish and serve.

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