Spring Risotto with Lemon Shrimp

Ingredients

• 1 cup Arborio rice
• 3 cups chicken broth
• 1/2 cup white wine
• 1/2 medium onion, diced
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon grated lemon zest, divided
• 1 1/4 pound shrimp, peeled and deveined
• juice of 1/2 lemon
• a couple of large handfuls of baby spinach
• one cup frozen peas
• 1/4 cup grated Parmesan cheese
• Lemon slices for garnish

Directions

Heat 1 tablespoon of olive oil in a heavy enameled cast iron pot with a tight-fitting lid over medium heat. Add the diced onion and saute until tender, about 3 minutes.

Add the Arborio rice to the pot. Stir to coat the rice with the oil and cook for about 1 minute. Add the wine and cook until the wine has been absorbed by the rice.

Meanwhile, heat the chicken broth. Add the hot broth all at once to the pot. (This is where this technique differs from traditional risotto.) Stir and bring the liquid to a boil. Cover the pot with the lid, reduce the heat to simmer and set the timer for 20 minutes. Come back and stir the rice twice during the next 15 minutes.

Prepare the shrimp. Remove the shells and sprinkle the shrimp with salt and pepper. Toss with 1/2 teaspoon of lemon zest. With about 10 more minutes left for the risotto to cook, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the shrimp and saute for approximately 3 minutes. Squeeze the juice of 1/2 lemon over the shrimp. Turn the shrimp to complete the cooking. Remove from the heat when the shrimp are pink, about 5-7 minutes of total cooking time.

After 20 minutes, return attention to the risotto. Add the spinach all at once and stir to combine with the rice. Add the peas and the remaining 1/2 teaspoon of grated lemon zest. Stir in the Parmesan cheese. Taste for seasoning and add salt and pepper as needed.

Plate the risotto and add the shrimp. Serve and enjoy.