Shrimp, Pea & Zucchini Risotto

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  ½ tsp
• butter
  4 tbsp
• chicken stock concentrate
  1 unit
• lemon
  1
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• peas
  1 c
• salt
  1 tsp
• shallot
  1
• shrimp
  10 oz
• zucchini
  1

🍳 Cookware

• large pan
• medium pot

1. 

   1

   Thaw shrimp if frozen and pat dry. Wash and dry all produce.
2. 

   2

   Heat a large pan over medium heat. Add olive oil and shallot ; season with salt and black pepper . Cook, stirring, until softened ⏱️ 2 minutes .

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

   3

   In a medium pot , dissolve chicken stock concentrate in 4 cups water and bring to a simmer. Add arborio rice and 1 cup simmering stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ⏱️ 25 minutes .

   chicken stock concentrate: 1 unit, arborio rice: 1 c
4. 

   4

   Once risotto is done, stir in shrimp , peas , zucchini , half the parmesan cheese , and 2 tbsp of the butter . Add a squeeze of lemon juice from the lemon to taste. Season generously with salt and pepper.

   shrimp: 10 oz, peas: 1 c, zucchini: 1, parmesan cheese: 2 tbsp, butter: 4 tbsp, lemon: 1
5. 

   5

   Divide risotto between bowls. Top with lemon zest and remaining parmesan. Serve with any remaining lemon wedges on the side.