Name: Parsley and Lemon Grilled Shrimp with Lemon Chive Rosotto
Total time: 32 min
Yield: 2 servings
Cuisine: Taiwanese
Ingredients: 200g shrimp, peeled and deveined; 1 cup arborio rice; 1 cup chicken or vegetable stock; 1/2 cup dry white wine; 1/4 cup grated Parmesan cheese; 1 tbsp lemon zest; 1 tbsp chopped chives; 2 tbsp butter; Salt and pepper to taste; 2 tbsp chopped parsley; 1 tbsp lemon zest

Method

Mix parsley and lemon zest into the rice during the last 2 minutes of cooking.
In a medium saucepan, heat 1 tbsp butter over medium heat. Add arborio rice and toast for 2-3 minutes.
Stir in white wine and cook until absorbed. Add stock, 1/2 cup at a time, stirring constantly until each addition is absorbed.
After 18-20 minutes, stir in Parmesan, lemon zest, and chives. Cook for 2-3 minutes more.
Season with salt and pepper. Keep warm until shrimp are ready.
In a separate pan, heat 1 tbsp butter over medium-high heat. Add shrimp and cook for 2-3 minutes per side until opaque and slightly charred.
Season with salt and pepper. Serve shrimp over the lemon chive rosotto.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.