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Pesto 'N Shrimp Risotto

Pesto 'N Shrimp Risotto

Pesto adds special flavors to this classic rice dish.

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15 min
Prep Time
45 min
Total Time


2 tablespoons Land O Lakes® Butter

1 cup sliced fresh mushrooms

1 cup uncooked Arborio or short-grain rice

1 small (3/4 cup) leek,  sliced 1/4-inch

1 (14-ounce) can chicken broth

3/4 cup hot water

8 ounces frozen small cooked shrimp, thawed, drained

3 tablespoons prepared pesto sauce

1 tablespoon fresh lemon juice


 *Substitute 1 small onion, sliced.

How to make

  1. STEP 1

    Melt butter in 2-quart saucepan until sizzling; add mushrooms. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until tender. Stir in rice; continue cooking 2-3 minutes or until lightly browned. Stir in leeks and broth. Continue cooking 3-5 minutes or until mixture comes to a boil.

  2. STEP 2

    Reduce heat to medium. Cook, stirring occasionally, 8-10 minutes or until liquid is absorbed. Stir in hot water. Continue cooking, stirring occasionally, 8-10 minutes or until liquid is absorbed. Stir in shrimp, pesto and lemon juice. Cover; continue cooking 3-4 minutes or until shrimp are heated through.

Tip #1

Run frozen shrimp under cool water to quickly thaw; drain well.

Nutrition (1 serving)

380 Calories
13 Fat (g)
105 Cholesterol (mg)
560 Sodium (mg)
45 Carbohydrates (g)
1 Dietary Fiber
19 Protein (g)
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Risotto Recipes

A light dinner or a hearty side dish, risotto is easy to whip up any night of the week. All it takes is a little stirring to turn the starches in the rice into a creamy sauce. Risotto recipes are also a great way to use up leftover veggies and meat!

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