You may also like
Categories:
chicken olive oil onion mushrooms garlic salt black pepper Arborio rice white wine shrimp lemon juice from
Viewed: 68 - Published at: 7 years agoIngredients
- 5 cups low sodium chicken stock or combination of stock and water
- 1 tablespoon olive oil
- 1/2 onion medium, chopped, about 3/4 cup
- 8 ounces sliced mushrooms
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup arborio rice
- 3 teaspoons lemon zest from 1 lemon
- 1 cup dry white wine
- 1 pound shrimp peeled and deveined
- 1 tablespoon fresh tarragon chopped
- 2 tablespoons lemon juice from 1 lemon
Method
- In a small saucepan, heat chicken stock over medium-low heat.
- In a large pan, preferably with straight sides, heat olive oil over medium heat.
- Saute chopped onions until soft, about 8 minutes.
- Add mushrooms and saute until soft and lightly browned, about 6 minutes.
- Season with garlic, salt and pepper and cook for another minute.
- Add rice and cook for another couple of minutes to toast rice.
- Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom.
- Once the wine is almost absorbed, add about 3/4 cup of stock.
- Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time.
- Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time.
- When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes.
- Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed.
- Cover pan and let sit for 2 minutes before serving.
