Recipe of Risotto with Lemon and Shrimp

Ingredients

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1 lb shrimp, peeled and deveined
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup Parmesan cheese, grated
• Fresh parsley for garnish
• Salt and pepper to taste
• Olive oil for cooking

Directions

1. 1

   Sauté chopped onion and minced garlic in olive oil until translucent.

2. 2

   Add Arborio rice and cook until lightly toasted.

3. 3

   Pour in white wine and cook until it evaporates.

4. 4

   Gradually add warm broth, stirring constantly until absorbed.

5. 5

   Stir in shrimp, lemon zest, and juice until the shrimp are cooked.

6. 6

   Mix in Parmesan cheese, season with salt and pepper.

7. 7

   Garnish with fresh parsley before serving.