1/4 cup, divided use
2 tablespoons olive oil
1/4 cup finely chopped onion
1 tablespoon freshly grated lemon peel
1 1/2 cups uncooked Arborio rice or other short-grain white rice
4 cups warm water
2 tablespoons dry white wine
1 tablespoon lemon juice
3 teaspoons vegetable base or instant bouillon granules
1/4 teaspoon ground black pepper
2 tablespoons freshly grated Parmesan cheese
8 ounces medium raw shrimp, peeled and deveined
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon peel
Melt 2 tablespoons butter
in medium saucepan. Add oil, onion and lemon peel; cook for 2
to 3 minutes or until tender. Stir in rice; cook for 1 minute.
Stir in water, wine, lemon juice, bouillon and pepper. Cover;
cook gently over medium-low heat for 30 to 35 minutes. Stir in
cheese; stirring occasionally.
Melt remaining butter
in medium skillet. Cook shrimp over medium-high heat for 3 to
4 minutes or until pink. Serve shrimp over risotto; sprinkle
with Gremolata.
For Gremolata: Combine
1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh
parsley and 1 teaspoon grated lemon peel in small bowl.
