Lemon Risotto With Shrimp

Name: Lemon Risotto With Shrimp
Ingredients: 5 tablespoons extra-virgin olive oil; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound extra-large shrimp (peeled and deveined); 1 small fennel bulb (chopped (about 1 cup)); 1 small onion (chopped (about 1 cup)); 1 large clove garlic (smashed, peeled, chopped); 1 cup Arborio rice (about 6 1/2 ounces); 1/4 cup dry white wine; 3 cups low-sodium chicken broth (plus extra as needed); 1/4 cup fresh lemon juice (from 1 large lemon); Zest of 1 large lemon; 3 cups arugula

"Risotto may seem daunting, but it's really much easier than you think. Consider this dish your new go-to one-pot meal! I love taking it from stovetop to table in my Lagostina Dutch Oven...."

INGREDIENTS

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5 tablespoons extra-virgin olive oil

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2 teaspoons kosher salt

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1/2 teaspoon freshly ground black pepper

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1 pound extra-large shrimp (peeled and deveined)

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1 small fennel bulb (chopped (about 1 cup))

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1 small onion (chopped (about 1 cup))

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1 large clove garlic (smashed, peeled, chopped)

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1 cup Arborio rice (about 6 1/2 ounces)

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1/4 cup dry white wine

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3 cups low-sodium chicken broth (plus extra as needed)

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1/4 cup fresh lemon juice (from 1 large lemon)

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Zest of 1 large lemon

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3 cups arugula

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