Lemon Risotto with Grilled Shrimp Tails

Ingredients

• 1 onion
• 1 Garlic clove
• 5 tbsp olive oil
• 1 untreated lemon (grated zest)
• 250 g Arborio rice
• 150 ml white wine
• 600 ml chicken broth
• 1 lemon (juiced)
• Salt
• Pepper (freshly ground)
• 4 large shrimp (prepped)
• 1 tsp butter
• 1 tbsp chopped parsley
• 3 tbsp finely grated parmesan

Instructions

1. 1.

   Peel and finely chop onion and garlic. Heat 3 tbsp oil in a pot, sauté onion, garlic, and lemon zest over medium heat. Add rice, stir briefly, then deglaze with wine. Bring to a boil, then add 2 ladles of broth and lemon juice, stirring over medium heat. Cook the risotto, stirring constantly, adding more broth as needed until al dente (firm to bite). If broth runs low, add hot water. Season with salt and pepper.

2. 2.

   Cut shrimp lengthwise in half and grill in remaining oil for about 4 minutes per side until browned. Stir butter, parsley, and Parmesan into the finished risotto. Arrange shrimp on top.