Lemony Basil Shrimp Risotto

LEMONY BASIL SHRIMP RISOTTO
2 T. butter
1 ½-2 lbs. large shrimp, peeled
1 large onion, finely diced
4 T. minced garlic
2 c. Arborio rice
1 c. white wine
5 c. Veggie broth, heated (may need more or less)
Zest and juice of 1 large lemon
Salt/black pepper, to taste
2 T. heavy cream
20 whole basil leaves, chopped and extra for garnish
Grated parmesan cheese, garnish

1. Heat butter in large skillet over medium heat.
2. Add shrimp in single layer and cook until both sides are opaque in middle, about 2-3 minutes.
3. Remove shrimp to cutting board and do a rough chop. Set aside.
4. Place skillet over heat again (do not wash skillet).
5. Add onion and garlic, stir and cook 2-3 minutes until onions become translucent. Reduce heat.
6. Add rice and stir it around a couple of minutes, do not let it burn.
7. Pour in wine and stir gently, allowing rice to absorb the liquid.
8. After wine is absorbed, begin adding warm broth, ½-1 c. at a time, allowing the rice to cook and absorb the liquid each time.
9. Stir occasionally, add salt and pepper to taste.
10. After 4 c. of broth have been absorbed, taste again and add seasoning if needed.
11. It should have a slight bite, but if seems undercooked, add additional broth and cook it until it absorbs and risotto is perfect.
12. Zest and juice add toward the end of cooking.
13. Stir in heavy cream, basil and serve immediately with extra lemon zest, basil leaves and Parmesan cheese.