Shrimp & Zucchini Saffron Risotto | Recipe by Kenyon

Ingredients

• reduced-sodium chicken broth (approx.) 6 cups
• dry white wine 1/2 cup
• butter, divided 1/4 cup
• saffron 2 pinches
• peeled, deveined, tails removed shrimp 1 lbs (21–25 count)
• garlic, minced 2 cloves
• salt, divided 1/2 tsp
• black pepper, divided 1/2 tsp
• diced shallots 1/2 cup
• finely chopped fresh thyme 2 tbsp
• arborio rice 1 cup
• medium zucchini, sliced into half-moons 2
• frozen peas, thawed 1/2 cup
• lemon zest 2 tsp
• lemon juice 2 tbsp
• finely chopped fresh parsley 2 tbsp