Lemony Shrimp Risotto

We tested this recipe in an 1,100-watt microwave oven. If your microwave has less or more power, you may have to make adjustments in cooking times in order to reach the desired doneness.

2 lemons

2 cans (141⁄2 ounces each) chicken broth or

31⁄2 cups Chicken Broth

1 cup water

1⁄2 cup dry white wine

2 teaspoons butter or margarine

2 teaspoons olive oil

1 medium shallot, minced (2 tablespoons)

2 cups Arborio rice (Italian short-grain rice) or medium-grain rice

1 pound medium shrimp, shelled and deveined, leaving tail part of shell on, if you like

1 cup frozen peas

3⁄4 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

• From lemons, grate 2 teaspoons peel and squeeze 1⁄4 cup juice. In covered 2-quart saucepan, heat lemon juice, broth, water, and wine to boiling over high heat.
• Meanwhile, in 3- to 31⁄2-quart microwave-safe casserole, combine butter, oil, and shallot. Cook, uncovered, in microwave oven on High until shallot softens, about 2 minutes. Add rice and stir to coat. Cook on High (100% power) 1 minute.
• Stir hot broth mixture and lemon peel into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power), stirring once, until most of liquid is absorbed, about 15 minutes.
• Stir in shrimp, frozen peas, salt, and pepper. Cover and cook on Medium (50% power), stirring once, just until shrimp turn opaque throughout and rice is tender but still firm, 3 to 4 minutes longer.
• Makes 4 main-dish servings.
• Prep: 5 minutes
• Cook: 25 minutes