Herb-Infused Lemon Garlic Shrimp Risotto

This exquisite Herb-Infused Lemon Garlic Shrimp Risotto combines succulent shrimp, aromatic herbs, and the zesty tang of lemon to create a creamy and flavorful dish. Perfect for elegant dinners or a cozy night in, this risotto harmonizes the richness of shrimp with the creaminess of Arborio rice, complemented by fresh herbs and a hint of garlic.

Ingredients:
– 1 cup Arborio rice
– 1/2 pound shrimp, peeled and deveined
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 4 cups chicken stock, kept warm
– 1/2 cup grated Parmesan cheese
– 1 lemon (zested and juiced)
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1/4 cup fresh parsley, chopped
– 1 teaspoon fresh thyme
– Salt and pepper to taste

Instructions:
1. Prepare the Shrimp: Pat the shrimp dry with paper towels. Season with salt and pepper.
2. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Toast the Rice: Add the Arborio rice to the skillet and stir to coat the rice grains with the oil and butter. Cook for about 2 minutes until the rice is lightly toasted.
5. Deglaze with Wine: Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
6. Add Stock Gradually: Begin adding the warmed chicken stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to your liking, which should take about 18-20 minutes.
7. Finish the Risotto: Stir in the remaining tablespoon of butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with additional salt and pepper to taste.
8. Add the Shrimp and Herbs: Gently fold in the cooked shrimp, fresh parsley, and thyme. Allow the shrimp to warm through for 1-2 minutes.
9. Serve: Serve the risotto immediately, garnished with extra parsley and a sprinkle of Parmesan if desired.