Recipe: Lemon Basil Risotto with Grilled Shrimp and Crispy Basil Oil DrizzleDescription: A creamy lemon-infused risotto topped with succulent grilled shrimp and a drizzle of crispy basil oil.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 cup chicken broth, 2 tablespoon olive oil, 1 piece onion, 1 cup arborio rice, 0.5 cup white wine, 1 tablespoon lemon zest, 0.25 cup parmesan cheese, 2 tablespoon lemon juice, 400 g shrimp, 8 leaf basil, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Heat 4 cups of chicken broth in a saucepan and keep it warm. In a large pan, heat 1 tablespoon of olive oil over medium heat and sauté 1 chopped onion until translucent. Add 1 cup of arborio rice to the pan and toast for 2 minutes, stirring constantly. Pour in 0.5 cup of white wine and stir until absorbed. Gradually add the warm chicken broth, 0.5 cup at a time, stirring continuously until each portion is absorbed before adding the next. Once the rice is al dente, stir in 1 tablespoon of lemon zest, 0.25 cup of parmesan cheese, and 2 tablespoons of lemon juice. Season with salt and pepper to taste. While the risotto cooks, toss 400 grams of peeled and deveined shrimp with 1 tablespoon of olive oil, salt, and pepper. Grill the shrimp for 2-3 minutes per side until opaque. In a small pan, heat 0.25 cup of olive oil and fry 8 basil leaves until crisp. Remove and set aside. Drizzle the crispy basil oil over the risotto and top with grilled shrimp and crispy basil leaves before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, Seafood, Main CourseThis Lemon Basil Risotto with Grilled Shrimp and Crispy Basil Oil Drizzle recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.