Ingredients:
4 tablespoons (1/2 stick) butter, divided
1/4 cup finely chopped onion
2 tablespoons olive oil
1 tablespoon freshly grated lemon peel
1 1/2 cups Arborio rice or other short-grain white rice
4 cups warm water
2 tablespoons dry white wine
1 tablespoon lemon juice
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1/4 teaspoon ground black pepper
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
8 ounces medium raw shrimp, peeled and deveined
Gremolata (recipe follows)
Directions:
MELT 2 tablespoons butter in medium saucepan over medium-low heat. Add onion, oil and lemon peel; cook, stirring occasionally, 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 for 30 to 35 minutes. Stir in cheese.
MELT remaining butter in medium skillet over medium-high heat. Cook shrimp, stirring occasionally, for 3 to 4 minutes or until pink. Serve shrimp over risotto; sprinkle with Gremolata.
FOR GREMOLATA:
COMBINE 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley and 1 teaspoon grated lemon peel in small bowl.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
40 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
