Lemon risotto with shrimp

Ingredients:

• 450 g large shrimp, peeled and deveined
• 1 tbsp. Arborio rice (about 180 gr.)
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons coarse salt
• 0.5 tsp freshly ground black pepper
• 1 small fennel root, chopped (about 1 cup)
• 1 small onion, chopped (about 1 cup)
• 1 large clove of garlic, crushed, peeled and chopped
• 1/4 cup dry white wine
• 3 cups lightly salted chicken broth + more as needed
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• Zest of 1 large lemon
• 3 cups arugula

Preparation:

1. In a large, heavy-bottomed skillet, heat 2 tablespoons olive oil over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the shrimp are just opaque and pink in the center, about 3 minutes. Remove the skillet from the heat. Transfer the shrimp and their juices to a bowl to cool.
2. Add the remaining 3 tablespoons oil to the skillet. Add the fennel and onion. Cook until tender, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the rice. Stir to coat evenly, about 2 minutes. Pour in the wine. Cook, stirring frequently, until the wine is absorbed, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
3. Increase the heat and bring to a boil, stirring frequently. Reduce the heat to medium-low. Cook, stirring frequently, at a low simmer until the rice is very tender but still firm and the risotto is creamy, 13-14 minutes.
4. Stir in the arugula. Stir until wilted, about 30 seconds. Add the shrimp. If needed, add more broth, 1/4 cup at a time, until the risotto is velvety.
5. Divide the risotto among four shallow soup bowls and serve.