Shrimp and Pea Risotto

• 1 tablespoon extra virgin olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 cup arborio rice or 1 cup other short-grain rice
• 14 cup dry white wine
• 2 12 cups hot reduced-sodium chicken broth
• 10 ounces peeled raw shrimp
• 1 cup frozen peas
• 2 tablespoons chopped of fresh mint

1. In large saucepan, heat oil over medium heat; fry onion, garlic, lemon rind, salt and pepper, stirring occasionally, until softened, about 3 minutes.
2. Add rice, stirring to coat.
3. Add wine; boil until evaporated, about 1 minute.
4. Stir in broth and bring to boil.
5. Reduce heat to low; cover and simmer, stirring once, for 10 minutes.
6. Stir vigorously for 15 seconds.
7. Simmer, covered for 5 minutes.
8. Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes.
9. Sprinkle with mint.

extra virgin olive oil, onion, garlic, lemon zest, salt, pepper, arborio rice, white wine, chicken broth, shrimp, frozen peas, mint

Taken from www.food.com/recipe/shrimp-and-pea-risotto-335333 (may not work)