2 T olive oil
2 T chopped red onion
1 1/4 c Arborio rice
1/3 c dry white wine
4-5 c unsalted chicken broth, divided
1 lb medium shrimp
1 c frozen baby peas
1 t lemon zest
1 T fresh lemon juice
salt to taste
freshly ground black pepper
fresh basil or parsley, finely chopped
Heat oil in skillet over medium-high heat and sauté onion until tender. Stir in rice, coating with oil. Increase heat to high. Add wine and bring to a boil, stirring constantly until liquid is reduced. Stir in 1 cup of broth and bring to a boil. Cover and cook over low heat 5 minutes. Stir in 1 cup of broth and bring to a boil. Cover and cook 10 minutes. Stir in 1 cup of broth, shrimp, peas and zest. Cook, uncovered, stirring constantly, until rice is tender and creamy. Shrimp should be cooked thoroughly. Add broth as needed to keep rice creamy. Stir in lemon juice, salt and pepper. Garnish with basil or parsley.