Lemon Shrimp and Celery Cherry Pepper Risotto

Creamy, earthy, lemony shrimp risotto.  Enjoy the flavors as all these ingredients come to life.

Ingredients:

32 ozs chicken broth
4 TBS olive oil
1/2 cup shallots, chopped fine
1/2 cup leeks, sliced
1/2 cup fennel, chopped small
1 cups celery, chopped fine
2 large cloves garlic, chopped
2 cups arborio rice
1/4 cup white wine
2 bay leaves
2 cherry peppers, chopped
1 lb medium size shrimp, peeled and deveined (about 2 cups)
3 TBS butter
1 lemon, juiced and zested (plus extra for garnish)
1 cup grated parmesan cheese
5-6 large basil leaves, chopped (plus extra for garnish)
1/4 tsp salt, or to liking
1/4 tsp coarse pepper, or to liking

Garnish with lemon wedge, basil leaves and celery leaves

Directions:
1.  Add broth to large pot.   Bring to boil on high heat.  Reduce down to low to keep hot
2.  In large skillet on stove top heat oil on med/high heat.  Add shallots, leeks, fennel, celery and garlic. Stir. Saute for 10-12 mins.  Add rice, stir.  Saute for additional 5 mins.
3.  Pour in wine, scraping bottom to loosen any flavor.  Add bay leaves.  Stir.
4.  Add broth 1 cup at a time to rice.  Let it cook down until 1/2 liquid is cooked out.  Whisk fast to make creamy.  Repeat process by adding 1 cup at a time until rice becomes done.  Approx. 15-18 mins.  Remove bay leaves.
5.  Add shrimp and eggs, cook until shrimp turn pink.  Approx. 5 mins.  Add additional broth if needed.
6.  Add butter, lemon juice, zest, cheese and basil.  Stir.  Taste before adding salt and pepper.  Add additional broth, if needed.

Serves 4 - Serve in separate bowls