Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy. Spoon the risotto into 4 shallow soup bowls.

This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I'm breaking that tradition and showing you how to make ...

Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.

1 pound peeled and deveined large shrimp. 1/2 cup frozen peas. 2 tablespoons grated parmesan cheese. 1/2 teaspoon finely grated lemon zest, plus more for topping. Lemon wedges, for serving

When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness ...

Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan.

Ingredients: Deselect All, 8 sprigs fresh thyme, Zest of 3 lemons, removed with a vegetable peeler, 3 large rinds Parmesan cheese, 1 bay leaf, 4 tablespoons olive oil, 1 shallot, chopped, 1 1/2 ...

Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.