Lemon Shrimp Risotto

This past Saturday was the warmest day in months. As a result, my taste buds have instantly shifted toward spring flavors - fresh, zesty, and light. Lemons are a fruit I keep around through the warmer months. Whether I use them or not, they make such a beautiful centerpiece in the middle of the table. A wonderful ingredient to add to sauteed vegetables, vinaigrette's, and marinades.

Tonight I made a risotto with lemon flavored shrimp and fresh farm stand zucchini. Many times when we think of risotto, the creamy buttery fatty part doesn't seem like the healthiest option mid-week. I've omitted butters and creams and replaced them with olive oil, milk, and Parmesan shavings. I think the thyme and lemon zest add a concentration of flavors that add a nice dimension to the dish. Enjoy!

Ingredients

2 tbsp olive oil

2 garlic cloves minced

1 shallot chopped finely

2 tbsp lemon zest

1 tsp dried thyme

1 cup dry white rice

2 cups low sodium chicken broth

1/2 - 1 cup milk

1/4 cup Parmesan cheese

1/2 lb frozen raw shrimp

1 lemon juiced

1/2 cup dry white wine

salt and pepper

1 tbsp olive oil

sliced zucchini

salt and pepper

In a deep saucepan, saute garlic and shallot. Add rice and saute for a few more minutes. Add thyme, lemon zest, and add 1/2 cup chicken broth at a time over med-low heat. Cook slowly, continuously adding more liquid. Finish with milk and let absorb into rice. Add Parmesan, cooked shrimp, and cooked zucchini. Let warm up together for a few minutes.

To cook shrimp, put in saute pan still frozen and add lemon, wine, and spices. Cook until pink. Saute zucchini for a few minutes on each side until bronzed.

Serve with Vernaccia - a crisp white from the Tuscan region of Italy.