Weeknight shrimp risotto with arugula and lemon cream Recipe

Ingredients

• olive oil
• 2 cloves
• garlic, minced
• 1/2
• medium onion, minced
• 1 cup
• Arborio rice
• 1/4 cup
• dry white wine
• 3/4 pound
• large peeled and deveined shrimp (16 to 20 per pound) cut into 1/2 inch pieces
• 1 Tbsp.
• unsalted butter
• 1/4 cup
• freshly grated Parmesan cheese
• 1 cup
• loosely packed baby arugula
• 1 Tbsp.
• freshly squeezed lemon juice
• Kosher salt
• 1/4 cup
• heavy cream
View Full Recipe at Ladyberd's Kitchen