Lemon Risotto With Shrimp

Name: Lemon Risotto With Shrimp
Ingredients: 1/4 cup Bertoli Extra Virgin Olive Oil; 1/2 cup chopped red onion; 1/2 cup finely chopped carrots; 1/2 cup diced red bell pepper; 1/2 cup diced crimini mushrooms; 5 cloves garlic, finely diced; grated rind of 1 lemon; 1/2 teaspoon white pepper; 1 cup Arborio rice; 1/2 cup dry white wine; 3 1/2 cups rich chicken stock; juice of 1 lemon; 1/2 lb medium shrimp, peeled, deveined & butterflied; 1/2 cup Italian parsley, chopped; 4 oz Chevere cheese; Salt and pepper to taste

16 ingredients

1 steps

Ingredients

1/4 cup Bertoli Extra Virgin Olive Oil
1/2 cup chopped red onion
1/2 cup finely chopped carrots
1/2 cup diced red bell pepper
1/2 cup diced crimini mushrooms
5 cloves garlic, finely diced
grated rind of 1 lemon
1/2 teaspoon white pepper
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups rich chicken stock
juice of 1 lemon
1/2 lb medium shrimp, peeled, deveined & butterflied
1/2 cup Italian parsley, chopped
4 oz Chevere cheese
Salt and pepper to taste

Directions

1

{"0":"1. Heat Bertoli oil in a medium sauce pan","2":"2. Add onions, carrots, peppers, mushrooms, and garlic. Slowly cook until softened.","4":"3. Add white pepper, lemon peel, and rice. Stir to coat with oil.","6":"4. Add wine and stir.","8":"5. Heat chicken stock and lemon juice. Add to rice 1\/2 cup at a time and stir. As liquid is absorbed by the rice add more stock 1\/2 cup at a time and continue stirring.","10":"6. Stir in shrimp and final 1\/2 cup of stock. When liquid is absorbed, stir in parsley and cheese. Season to taste and serve"}