Shrimp, Lemon and Tarragon Risotto

By jenlin

Ingredients

• 2 qts vegetable or chicken broth
• 18 large uncooked shrimp, peeled, deveined and butterflied
• 2 Tbsp olive oil
• 4 Tbsp unsalted butter
• 1 lg spanish onion, peeled and diced
• 2 cups Arborio rice
• 1 cup dry white wine
• 2 Tbsp grated lemon zest
• 2 Tbsp chopped fresh tarragon leaves
• Coarse Salt
• Freshly ground black pepper

Preparation

Step 1

See full recipe

notes

4 cups=1quart

Source: BJ’s Journal

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