Risoto With Herb Sauce And Shrimp

• 2 T butter
• 1 diced onion
• 2 chopped garlic cloves
• 1 1/4 c arborio rice
• 1/2 C dry white wine
• 4 C boiling chicken stock
• 2 T fresh lemon juice
• 1/3 C grated parmesan
• Sauce:
• 3/4 C water
• 1 T dijon mustard
• 1 C packed, chopped fresh mint
• 1 C packed, chopped flat leaf parsley
• 2 T olive oil
• 1/2 C chopped chives
• 1t kosher salt

1. Preheat oven to 400 degrees
2. Melt butter in dutch oven over med-high heat
3. Add onion and garlic (salt)
4. Cook until onion is translucent (5 min)
5. Add rice and stir for 1 min
6. Pour in wine and cook till it evaporates
7. Add chicken stock and cook down by about half
8. Cover and transfer to oven.
9. Bake 15 min.
10. Stir in lemon juice and parmesan.
11. Cook down on stove if too watery.
12. Sauce:
13. Put all sauce ingredients in blender and pulse till pureed
14. Add sauce to rice and cook down if too watery.
15. Serve with cooked shrimp on top.

t, onion, garlic, arborio rice, white wine, boiling chicken stock, t, parmesan, water, t, mint, flat leaf parsley, olive oil, chives, kosher salt

Taken from www.epicurious.com/recipes/member/views/risoto-with-herb-sauce-and-shrimp-52734751 (may not work)