Lemony Shrimp Risotto

Directions

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