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Shrimp and Arugula Risotto
Ingredients
  • 3 ½ cups low-sodium chicken broth or vegetable broth
  • 3 tablespoons extra virgin olive oil divided
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound extra-large shrimp peeled and deveined
  • 2 shallots chopped
  • 1 large clove garlic minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • Zest of 1 large lemon
  • Juice of 1 lemon
  • 2 ½ cups baby arugula
  • ¼ cup grated Parmesan cheese
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