Lemon Risotto With Sauteed Shrimp

• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 14 cup finely chopped onion
• 1 tablespoon finely grated fresh lemon zest
• 1 12 cups uncooked arborio rice (or other short-grain white rice)
• 4 cups warm water
• 2 tablespoons dry white wine
• 1 tablespoon fresh squeezed lemon juice
• 3 teaspoons vegetable stock base (or instant bouillon granules)
• 14 teaspoon fresh ground black pepper
• 2 tablespoons freshly grated parmesan cheese
• 8 ounces medium raw shrimp, peeled and deveined
• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon finely chopped fresh flat-leaf Italian parsley
• 1 teaspoon finely grated fresh lemon zest

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
2. Add the olive oil, onion, and lemon zest and cook for 2-3 minutes, or until tender.
3. Stir in the rice and cook for 1 minute.
4. Now stir in the water, white wine, lemon juice, bouillon and black pepper.
5. Cover, and cook gently over low heat for 30-35 minutes, or until rice is done.
6. Off the heat and stir in the cheese; set aside and keep warm.
7. Melt remaining butter in a medium skillet over medium-high heat.
8. Add the shrimp and cook 3-4 minutes or until pink.
9. Do not overcook.
10. Serve shrimp over risotto, sprinkled with Gremolata.
11. For Gremolata:.
12. Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh flat-leaf parsley and 1 teaspoon finely grated lemon peel in a small bowl.

butter, olive oil, onion, lemon zest, arborio rice, warm water, white wine, fresh squeezed lemon juice, vegetable stock base, ground black pepper, parmesan cheese, shrimp, fresh garlic, flatleaf, lemon zest

Taken from www.food.com/recipe/lemon-risotto-with-sauteed-shrimp-457396 (may not work)