Shrimp Risotto With Lemon And Garlic

Combine parsley, garlic and lemon peel in a small bowl.

Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low and keep broth at a low simmer.

Heat half of the oil in a Dutch oven or large saucepan over medium heat until hot. Cook shrimp for 2 minutes or until they turn pink, stirring occasionally. Remove shrimp.

Add remaining oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice and cook for 30 seconds, stirring constantly.

Add wine and cook for 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth and cook for 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly.

Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly and cook for 18 to 20 minutes or until rice is tender with a slight firmness to the center.

Add shrimp and cook for 1 minute or until heated through. Remove from heat and stir in parsley mixture, lemon juice and black pepper.