Shrimp & Herb Risotto

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Shrimp & Herb Risotto
  • 4Servings

Ingredients

  • 2 cups chicken stock
  • 20 frozen raw medium shrimp
  • 1/4 cup vermouth or white wine
  • 1 cup chopped onion
  • 1 cup arborio rice
  • 3 tablespoons butter
  • 2 cloves garlic, chopped
  • 2 teaspoons lemon zest
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped basil
  • 1 tablespoon fresh lemon juice

Preparation

In saucepan, simmer first 3 ingredients and 1/2 cup water, 8 minutes. In another saucepan, cook next 5 ingredients over medium-high, stirring, 3 minutes. Strain stock into rice; boil. Cook over medium-low, stirring, until creamy, 14 minutes. Stir in shrimp and remaining ingredients; season.