Shrimp with Arugula Pesto Risotto
Ingredients
- 2 cups fresh arugula
- 1/2 cup parsley leaves
- 1/4 cup chopped onions
- 1 tablespoon lemon zest
- 1/2 cup white wine
- 1/2 cup olive oil
- 1 cup Arborio rice
- 1/2 ounce butter
- 2 1/2 cups chicken stock, hot
- Salt and pepper
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
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