Lemon Risotto With Sauteed Shrimp

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 1 tablespoon finely grated fresh lemon zest
• 1 1/2 cups uncooked arborio rice (or other short-grain rice)
• 4 cups warm water
• 2 tablespoons dry wine
• 1 tablespoon fresh squeezed lemon juice
• 3 teaspoons vegetable stock base (or instant bouillon granules)
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons freshly grated parmesan cheese
• 8 ounces medium raw shrimp, peeled and deveined
• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon finely chopped fresh flat-leaf italian parsley
• 1 teaspoon finely grated fresh lemon zest

Recipe

• 1 melt 2 tablespoons of butter in a medium saucepan over medium heat. add the olive oil, onion, and lemon zest and cook for 2-3 minutes, or until tender.
• 2 stir in the rice and cook for 1 minute. now stir in the water, wine, lemon juice, bouillon and black pepper. cover, and cook gently over low heat for 30-35 minutes, or until rice is done.
• 3 off the heat and stir in the cheese; set aside and keep warm.
• 4 melt remaining butter in a medium skillet over medium-high heat. add the shrimp and cook 3-4 minutes or until pink. do not overcook.
• 5 serve shrimp over risotto, sprinkled with gremolata.
• 6 for gremolata:.
• 7 combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh flat-leaf parsley and 1 teaspoon finely grated lemon peel in a small bowl.