Lemony Shrimp Risotto

🥘 Ingredients

• arborio rice
  ½ cup
• black pepper
  ½ tsp, ½ tsp, ½ tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• garlic
  4 cloves
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• salt
  3 tsp
• shrimp
  10 oz
• thyme
  2 bunch
• water
• yellow onion
  ½ unit, ½ unit
• zucchini
  3 unit

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Add chicken stock concentrate and 4 cups 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 until you have ½ tsp zest, then cut into halves.

   chicken stock concentrate: 1 unit, water, yellow onion: ½ unit, zucchini: 1 unit, garlic: 2 cloves, lemon: 1 unit
2. 

   2

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

   zucchini: 1 unit, olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

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

   butter: 1 tbsp, yellow onion: ½ unit, garlic: 2 cloves, salt: 1 tsp, black pepper: ½ tsp, arborio rice: ½ cup, thyme: 1 bunch
4. 

   4

   Stir stock from small pot into large 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 (some leaves will have fallen off).

   thyme: 1 bunch
5. 

   5

   Stir shrimp and parmesan cheese into risotto in large pan . Cook until shrimp is completely opaque ⏱️ 5 minutes . Stir in reserved lemon zest and a few squeezes of lemon juice to taste. Season with salt and black pepper .

   shrimp: 10 oz, parmesan cheese: ¼ cup, salt: 1 tsp, black pepper: ½ tsp
6. 

   6

   Divide risotto between bowls. Top with roasted zucchini and serve.

   zucchini: 1 unit