Lemony Shrimp Risotto

Ingredients

5 cups low-sodium chicken stock (or combination of stock and water)

1 tablespoon olive oil

1/2 medium onion, chopped (about ¾ cup)

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

3 teaspoons lemon zest, from 1 lemon

1 pound shrimp, peeled and deveined

1 tablespoon fresh tarragon, chopped

2 tablespoons lemon juice, from 1 lemon

In a small saucepan, heat chicken stock over medium-low heat.

In a large pan, preferably with straight sides, heat olive oil over medium heat.

Saute chopped onions until soft, about 8 minutes.

Add mushrooms and saute until soft and lightly browned, about 6 minutes.

Season with garlic, salt and pepper and cook for another minute.

Add rice and cook for another couple of minutes to toast rice.

Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom.

Once the wine is almost absorbed, add about 3/4 cup of stock.

Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time.

Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time.

When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes.

Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed.

Cover pan and let sit for 2 minutes before serving.

2 , with leftovers

Thursday, February 3, 2011 - 6:51am