Shrimp Risotto
Ingredients
- 4 c. low-sodium chicken broth
- 2 c. water
- 2 tbsp. extra-virgin olive oil
- 0.25 c. freshly chopped parsley, divided
- 2 cloves garlic, minced
- 1 tsp. lemon zest, plus 1 tbsp. juice
- 1 tsp. hot sauce
- 1 lb. peeled, tail-on large shrimp
- 4 tbsp. butter, divided
- 2 large shallots, minced (about 1/2 cup)
- 1.5 c. arborio rice
- 0.75 c. dry white wine
- 2 tbsp. tomato paste
- 1 c. frozen peas
- 0.5 c. freshly grated Parmesan, plus more for serving
Instructions
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