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