Lemony Risotto with Shrimp

Ingredients

• 2 tbsp extra virgin olive oil
• 5 tsp butter
• 1 cup finely chopped onion
• 1 tbsp finely grated lemon zest
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 3 cups chicken broth
• 12 medium shrimp peeled and deveined
• 1 cup blanched corn kernels
• 3 tbsps freshly squeezed lemon juice
• 1/2 cup freshly grated parmesan cheese
• Freshly ground black pepper
• 1 tbsp fine chopped parsley
• 4 lemon wedges
• 1 tbsp freshly grated parmesan cheese
• Salt

Steps

1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.
2. Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.
3. When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.
4. When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.