Lemon Risotto With Sauteed Shrimp

A simple and delicious light Italian meal, perfect for the summertime! Round out the meal with a garden salad, if you like, and enjoy the risotto with some freshly baked Italian bread real butter and good cheese (such as Port de Salut). Buon appetito! 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. Adapted from "This Italian Life".

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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.