In a large pan, saute the shallots 2 tablespoons of butter until they are cooked and soft but not browned.
Add the garlic and cook for another minute.
Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
Add the shrimp, broccoli, and peas. Cook 5 minutes.
Add the chopped parsley, the remaining butter, and grated cheese. Mix together and season to taste before serving.
I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like.
Cooking times for different brands of rice may vary so check your package instructions and adjust the cooking time accordingly.
To use pre-cooked frozen shrimp, defrost thoroughly and add them at the end with the vegetables.
Use freshly squeezed lemonjuice for the best possible flavor. Bottled lemon juice often tastes bitter.
Don’t have wine? Dry vermouth is a great substitute. It will keep in your fridge well and is more affordable than white wine.