Shrimp Risotto with Lemon and Garlic

Here's an example of how a classic trio of parsley, lemon peel and garlic gives a
simple dish a special flourish.

1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper

Combine parsley, garlic and lemon peel in small bowl. Bring broth and water to
a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a
low simmer. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over
medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring
occasionally. Remove shrimp.
Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper
30 to 60 seconds or until shallots are tender, stirring constantly. Add rice;
cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost
evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes
or until most of the liquid has been absorbed, stirring constantly. Continue
adding broth 1/2 cup at a time, waiting until most of it has been absorbed before
adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with
a slight firmness to the center. Add shrimp; cook 1 minute or until heated
through. Remove from heat; stir in parsley mixture, lemon juice and black
pepper.

4 (1 1/4-cup) servings

PER SERVING: 335 calories, 7 g total fat (1.5 g saturated fat), 120 mg
cholesterol, 570 mg sodium, 1 g fiber

*~Sandy U.~*
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