Recipe: Shrimp and pea risotto

Ingredients

• 1 tbsp (15 mL) extra virgin olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tsp (5 mL) grated lemon zest
• ¼ tsp (1 mL) each salt and pepper
• 1 cup (250 mL) arborio rice or other short-grain rice
• ¼ cup (60 mL) dry white wine or sodium-reduced chicken broth
• 2 ½ cups (625 mL) hot sodium-reduced chicken broth
• 10 oz (300 g) peeled deveined large raw shrimp
• 1 cup (250 mL) frozen peas or frozen shelled edamame
• 2 tbsp (30 mL) chopped fresh mint or parsley