Shrimp and Pea Risotto - Kidney Kitchen

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 10 ounces medium shrimp, shelled and deveined (about 16 pieces)
• ¼ teaspoon salt, divided
• ⅛ teaspoon black pepper
• 4 cups low sodium vegetable broth
• 1 cup water
• 1 cup onion, diced
• 1½ cups Arborio rice (do not rinse)
• ½ cup dry white wine
• 1 cup frozen peas, thawed
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups loosely packed arugula, roughly chopped