Lemon Shrimp Risotto

Serves 4


6 cups water
6 pouches Savory Choice Chicken Broth Concentrate
1 medium shallot, minced
1 large clove garlic (minced finely)
Zest of 1 lemon (about 2 tablespoons)
Juice of one lemon (1/4 cup)
1/4 cup white wine
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 packet saffron powder
1-1/4 cups Arborio rice
1/4 cup fresh shredded Parmesan cheese
1/2 lb. large shrimp (cooked, cleaned, peeled with tails off and deveined), cut into 3 pieces
Fresh parsley to garnish


Heat water in a medium pot over high. Once boiling, add chicken broth concentrate and reduce to low on stove.

In a separate deep saucepan add olive oil and butter until melted, and then add shallots and garlic. Sauté lightly. Add rice, stirring to coat. Add lemon juice and zest and let set for a minute or two. Add wine and saffron. Once these ingredients have blended and the liquid is beginning to disappear add two ladlefuls of the broth and stir well.

Leave risotto uncovered on medium-low heat. Once the liquid is absorbed, add two more ladlefuls of broth, constantly stirring. This should take about 25 minutes total for the rice mixture to be cooked properly.

During the last 5 minutes add the cooked shrimp. Just before serving, add the cheese, blending well. Garnish servings with fresh parsley.