Lemony Shrimp and Risotto

Name: Lemony Shrimp and Risotto
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