Lemon Risotto With Shrimp

• 1/4 cup Bertoli Extra Virgin Olive Oil
• 1/2 cup chopped red onion
• 1/2 cup finely chopped carrots
• 1/2 cup diced red bell pepper
• 1/2 cup diced crimini mushrooms
• 5 cloves garlic, finely diced
• grated rind of 1 lemon
• 1/2 teaspoon white pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups rich chicken stock
• juice of 1 lemon
• 1/2 lb medium shrimp, peeled, deveined & butterflied
• 1/2 cup Italian parsley, chopped
• 4 oz Chevere cheese
• Salt and pepper to taste

1. 1. Heat Bertoli oil in a medium sauce pan
2. 2. Add onions, carrots, peppers, mushrooms, and garlic. Slowly cook until softened.
3. 3. Add white pepper, lemon peel, and rice. Stir to coat with oil.
4. 4. Add wine and stir.
5. 5. Heat chicken stock and lemon juice. Add to rice 1/2 cup at a time and stir. As liquid is absorbed by the rice add more stock 1/2 cup at a time and continue stirring.
6. 6. Stir in shrimp and final 1/2 cup of stock. When liquid is absorbed, stir in parsley and cheese. Season to taste and serve

bertoli extra virgin, red onion, carrots, red bell pepper, crimini mushrooms, garlic, lemon, white pepper, arborio rice, white wine, chicken stock, lemon, shrimp, italian parsley, chevere cheese, salt

Taken from www.epicurious.com/recipes/member/views/lemon-risotto-with-shrimp-1200601 (may not work)