Lemon Risotto With Sauteed Shrimp

BecR's Note:

A simple and delicious Italian meal, I hope you enjoy! Follow with a nice glass of Limoncello for a lovely after-dinner digestif. Note: This is a one-dish meal if you use cooked shrimp. Makes 4 servings. Buon appetito! Adapted from "This Italian Life".

• Total Time: 55 mins
• Prep 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 white rice)
• 4 cups warm water
• 2 tablespoons dry white 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

Gremolata

• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon finely chopped fresh flat-leaf Italian parsley
• 1 teaspoon finely grated fresh lemon zest

Directions:

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, white 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.