Shrimp Risotto with Lemon and Garlic

Shrimp Risotto with Lemon and Garlic

1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz.) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz. shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
Dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper

1. Combine parsley, garlic and lemon peel in small bowl.

2. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a low simmer.

3. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring occasionally. Remove shrimp.

4. Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center.

5. Add shrimp; cook 1 minute or until heated through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.

4 (1 1/4-cup) servings