Lemony Shrimp Risotto
By: Bull City Food
Published: Thursday, February 3, 2011 - 6:51am

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)
8 oz sliced mushrooms
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup arborio rice
3 teaspoons lemon zest, from 1 lemon
 cup dry white wine
1 pound shrimp, peeled and deveined
1 tablespoon fresh tarragon, chopped
2 tablespoons lemon juice, from 1 lemon

Preparation

1 In a small saucepan, heat chicken stock over medium-low heat. 2 In a large pan, preferably with straight sides, heat olive oil over medium heat. 3 Saute chopped onions until soft, about 8 minutes. 4 Add mushrooms and saute until soft and lightly browned, about 6 minutes. 5 Season with garlic, salt and pepper and cook for another minute. 6 Add rice and cook for another couple of minutes to toast rice. 7 Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom. 8 Once the wine is almost absorbed, add about 3/4 cup of stock. 9 Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time. 10 Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time. 11 When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes. 12 Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed. 13 Cover pan and let sit for 2 minutes before serving.