Lemony Shrimp And Arugula Risotto
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- kosher salt and black pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups low-sodium chicken broth, plus more if needed
- 1 pound peeled and deveined medium shrimp
- 2 cups baby arugula
- 1 teaspoon grated lemon zest
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
- 2 tablespoons chopped fresh flat-leaf parsley
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