Lemony Shrimp Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arborio rice
  1.5 c
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• garlic (minced)
  4 clove
• lemon
  1 unit
• olive oil
  2 tsp
• pepper
• salt
• shrimp
  20 oz
• thyme
  ¼ oz
• water
  4 c
• yellow onion (diced)
  1 unit
• zucchini
  2 unit

🍳 Cookware

• small pot
• zester
• baking sheet
• large pan
• small pot

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Add chicken stock concentrate and water to a small pot and bring to a simmer over low heat. Halve, peel, and finely dice yellow onion . Cut zucchini into ½-inch cubes. Mince or grate garlic . Zest lemon with a zester until you have ½ tsp zest, then cut into halves.

   chicken stock concentrate: 2 unit, water: 4 c, yellow onion: 1 unit (diced), zucchini: 2 unit, garlic: 4 clove (minced), lemon: 1 unit
2. 

   2

   Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Roast in oven until tender and lightly browned, ⏱️ 20 minutes , tossing halfway through.

   olive oil: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, melt butter (1 TBSP) in a large pan over medium heat. Add onion and garlic and cook, tossing, until softened, ⏱️ 5-6 minutes . Season with salt and pepper. Add arborio rice and toss until grains are translucent, ⏱️ 1-2 minutes . Add entire bunch of thyme to pan.

   butter: 2 tbsp, arborio rice: 1.5 c, thyme: ¼ oz
4. 

   4

   Stir stock from small pot into pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until all stock is used and rice is nearly al dente, ⏱️ 25 minutes —risotto should be thick but not stiff and grains should have a little bite to them. Remove and discard thyme bunch (some leaves will have fallen off).
5. 

   5

   Stir shrimp and Parmesan cheese into risotto in pan. Cook until shrimp is completely opaque, ⏱️ 5-6 minutes . Stir in lemon zest and a few squeezes of lemon juice (to taste). Season with salt and pepper.

   shrimp: 20 oz, Parmesan cheese: ½ cup
6. 

   6

   Divide risotto between bowls. Top with zucchini and serve.