Weeknight Shrimp Basmati Risotto
This basmati rice risotto turns surprisingly velvety as it cooks, especially with tender shrimp folded in. A warm, buttery dish that’s simple enough for weeknights but elegant enough for guests.
Ingredients
- 3 cups basmati rice
- 1 large onion
- 2 cloves garlic
- 7.8 oz (220 g) shrimp (cleaned)
- 2 cups cherry tomatoes
- 2 egg yolks
- 1 cup heavy cream
- 1 tablespoon chopped dill
- 2.5 oz (70 g) butter
- 1 teaspoon salt
- ⅓ teaspoon ground black pepper
- ¼ cup broth
Instructions
- Halve the cherry tomatoes, chop the onion and dill, mince the garlic, and grate the boiled egg.
- Melt half of the butter in a large skillet over medium heat. Add the basmati rice and stir frequently for 3-4 minutes until it’s golden and smells nutty.
- Transfer the rice to a pot with salted hot water and cook according to instructions.
- Meanwhile, in a large sauté pan, fry the chopped onion and minced garlic in melted butter. Sauté for 2 minutes, then add the cherry tomatoes, sprinkle with salt and pepper, and sauté for another 3 minutes. Finally, add the shrimp and sauté for another 3-5 minutes.
- Once the shrimp is cooked, fold in the cooked rice, heavy cream, and chopped dill, stir to combine, sauté for 1-2 minutes, and turn off the heat. Allow the rice to soak in the remaining liquid from the shrimp sauce.
- In a small bowl, whisk together the egg yolks and warm broth. Slowly fold the egg yolk mixture into the rice while stirring constantly. Taste and adjust the seasoning with additional salt if needed.
Notes
- Sprinkle with grated Parmesan cheese and lemon zest for extra flavor.
- Shrimp can be replaced with tofu, mushrooms, or chicken.
- Egg yolks create a luxurious, creamy texture, so don't skip this step.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
