Lemon Risotto with Grilled Shrimp

Small Batch Recipe For Two!

For Shrimp: 12 medium shrimp 1/4 tsp salt dash of black pepper 1/4 tsp red pepper flakes 1 lemon, zested and juiced 2 TBSP olive oil, plus extra for pan

For Risotto: 2 TBSP butter, divided use 1/2 cup diced onion 2 cloves minced garlic 1 cup Arborio rice 6 oz dry white wine 1/2 tsp Salt 3 cups chicken broth optional parsley garnish

Thread shrimp on skewers. Sprinkle salt, black pepper, red pepper flakes, lemon juice and olive oil evenly on both sides. Oil pan and cook shrimp on each side for 3 minutes. Cover to keep warm.

Melt butter in a medium pot over medium-low heat. Add onion and cook until onion is translucent. Add garlic and cook another 30 seconds. If garlic threatens to burn, lower the heat.

Add rice and cook while constantly stirring. When the rice has a slightly translucent edge and white center, it's time to add the wine and stir while cooking until it's almost completely evaporated.

When rice is ready, turn off heat and add last of butter and lemon zest. Stir until it melts. Add salt and pepper. Plate risotto with a skewer on top with fresh parsley.