Meyer Lemon Risotto with Zucchini & Shrimp

Combine the Meyer lemon zest & juice, olive oil, garlic and pepper flakes in a small bowl, and stir to combine.

Season with salt and pepper to taste.

Add the shrimp, and toss to coat evenly.

Cover and set in the fridge as you make the risotto.

After about 10 to 15 minutes, however, stir the shrimp to turn them over in the marinade.

Begin by heating the oil in a large stock pot at a medium high setting.

When the oil is hot, add the rice, stirring around constantly until it is coated on all sides. Continue to cook 3 to 5 minutes. The grains of rice should become opaque.

Next, add the shallots, and sauté with the rice for about 1 minute.

Follow with the garlic, oregano and Meyer lemon zest. Continue to cook for another 2 to 3 minutes, until the shallots are softened and the seasonings are fragrant.

Pour in the white wine, and reduce the heat to medium. Cook for 2 to 3 minutes, until the liquid is reduced by about half.

Add the chicken stock 1 cup at a time, stirring into the rice until it has been fully absorbed before adding the next cup.

With the 5th cup, add the zucchini.

Once you’ve added the last cup of stock, add the shrimp, stirring it into the rice.

Continue to cook for another 10 to 12 minutes. At this point, the rice should be creamy, but al dente, and the shrimp should be pink and thoroughly cooked.

Remove from the heat, and add the Meyer lemon juice, stirring it through the mixture.

Last, stir in the Parmesan cheese, along with salt and pepper to taste.

You can add a little more olive oil at this point if you want a smoother texture.