Saffron Risotto with Shrimp and Peas

Ingredients

• 4 cups low-sodium chicken broth
• 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 cup finely chopped yellow onion (from 1 small)
• 1 ½ cups short-grain Italian rice, such as arborio
• ¼ cup dry white wine, such as Sauvignon Blanc
• 1 pinch saffron
• 1 pound large peeled, deveined shrimp
• ¾ cup fresh peas
• 3 tablespoons unsalted butter, room temperature
• ½ cup finely grated Parmigiano-Reggiano (1 ½ ounces), plus more for serving

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