Lemony Shrimp Risotto (serves 2, with leftovers)

        From Bullcityfood.com

• 4-5 cups low-sodium chicken stock (or combination of stock and water)
• 1 tbsp olive oil
• 1/2 medium onion, chopped (about 3/4 cup)
• 6-8 oz sliced mushrooms
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup arborio rice
• 3 tsp lemon zest & 2 tbsp juice, from 1 lemon
• 1/3 cup dry white wine
• 1 lbs shrimp, peeled and deveined
• 1 tbsp fresh tarragon, chopped

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.