Garlic Shrimp with Lemon Parmesan Risotto

Last night I made Lemon Parmesan Risotto. Unfortunately, I was so hungry, I forgot to take a picture first. :(

Lemon Parmesan Risotto

2 T butter

1 tablespoon olive oil

1 onion, chopped

5 1/2 cups chicken or vegetable stock

2 cups arborio or other risotto rice

3 teaspoons finely grated lemon rind

1/2 cup finely grated parmesan cheese

2 T butter, extra

sea salt and cracked black pepper

Heat a large saucepan over medium heat. Add the butter, oil and onion and cook for 6-8 minutes or until soft and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent (I didn't see this step...I only stirred it for a minute before adding the stock).

Add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). To serve, stir through the parmesan, extra butter, salt and pepper. (When I added the last cup of stock, I covered the pan and turned the heat down to low. Why? Because 1. I had a bad experience last time I made risotto with the rice not getting tender enough, and 2. I needed time to cook my shrimp. It took about 5 minutes to cook...perfectly tender rice!)

Serve immediately. Serves 4.

I also topped the risotto with shrimp sauteed in olive oil, butter, and garlic.

This meal was SO yummy!!! I can't wait to go eat leftovers. :)