4-6 servings

1 lb. Shrimp, peeled

2 Tbsp. Olive oil

1 medium Onion, peeled and finely chopped

2-3 cloves Garlic, peeled and finely chopped

1 c. Dry white wine

4 c. Chicken broth

2 c. Short-grain rice

Salt and pepper to taste

3-4 Roma tomatoes, diced

1/2 c. Parsley, minced

1 Tsp. Fresh lemon zest (optional)

Parsley sprigs for garnish

Heat olive oil in a heavy, medium-sized saucepan. Add the onion and sauté over medium heat for 5 minutes. Add the garlic and continue sautéing for 2-3 additional minutes. Meanwhile, in a separate pan, combine white wine and chicken stock and bring to a simmer. Stir the rice, salt and pepper into the onion/garlic mixture and then add about a cup of hot wine/chicken broth. Stir to combine ingredients and then stir frequently until nearly all the liquid is absorbed. Stir in an additional 1/2 cup of hot liquid. Continue to stir and add hot liquid in 1/2 cup increments until the rice is about three-quarters cooked and most of the liquid has been used (about 15 minutes). Stir in the tomatoes, parsley and shrimp. Stir constantly until rice is al dente and shrimp is cooked, adding more liquid as needed. Add lemon zest at the very end. Taste and adjust the seasonings. The risotto should be thick and creamy, with enough liquid to allow it to spread gently across the plate.