<http://schema.org/recipeInstructions>
" From lemons, grate 2 teaspoons peel and squeeze 1/4 cup juice. In covered 2-quart saucepan, heat lemon juice, broth, wine, and 1 cup water to boiling over high heat. Meanwhile, in 3- to 3 1/2-quart microwave-safe casserole, combine margarine, oil, and shallot. Cook, uncovered, in microwave oven on high 2 minutes or until shallot softens. Add rice and stir to coat. Cook on high 1 minute. Stir hot liquid and lemon peel into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 minutes or until most of liquid is absorbed, stirring once. Stir in frozen peas, shrimp, salt, and pepper. Cover and cook on Medium 3 to 4 minutes longer or just until shrimp turn opaque throughout and rice is tender but still firm, stirring once."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4698/lemony-shrimp-risotto-659/?src=shelter_footer>