Succulent shrimp, sautéed in butter, are served over creamy lemon risotto with a gremolata garnish.

Lemon Risotto with Sauteed Shrimp

1/4 cup butter - 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

 

Gremolata:
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon peel

1. 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.
2. 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.
3. For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley and 1 teaspoon grated lemon peel in small bowl.

Makes 4 servings.