Risotto with shrimp and lemon for two

Ingredients:

• 2 tbsp. l. olive oil
• 350 g shrimp, peeled and deveined
• 0.5 cup diced onion
• 1 clove of garlic, crushed
• 3/4 tbsp. Arborio rice
• 1 heaping tbsp lemon zest + juice of half a lemon
• 1/3 cup white wine
• 3.5 cups chicken broth, or more as needed
• Salt and ground black pepper

Preparation:

1. In a heavy-bottomed saucepan or cauldron, add 1 tablespoon of olive oil and heat over medium-high heat. Fry the shrimp until cooked through, about 1 minute per side. Transfer to a plate.
2. Add the remaining 1 tablespoon of olive oil to the same pan, then add the onion and garlic. Sauté for 5 minutes, then add the rice and cook, stirring gently, until toasted. Add the lemon zest and juice and reduce the heat to medium; add the white wine. Continue stirring until most of the wine is absorbed, 5–7 minutes.
3. Gradually add about 1/2 cup chicken broth and cook, stirring frequently, until the liquid is absorbed; then add another 1/2 cup chicken broth.
4. Continue adding broth in increments until the risotto is fully cooked and the liquid is completely absorbed. You may not need all the broth.
5. Season with salt and pepper to taste, then add the shrimp. Stir and cook until the shrimp are cooked through, 2–3 minutes. Divide the risotto among 2 bowls and serve!