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1
Grease a 9 inch-square cake pan. Line base and 2 sides with parchment paper, extending paper 3/4 inch above edges.
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2
Place shrimp in a large bowl. Combine oil, lemon zest, lemon juice, pepper and dill. Pour 1/3 of the marinade over shrimp. Set aside.
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3
To make the risotto, heat 1 tbsp oil in a medium saucepan over medium heat. Cook onion, stirring, until soft. Add rice and stir to coat with oil. Add wine. Cook, stirring, until wine is absorbed. Stir in stock. Simmer, stirring occasionally, for 20 mins, or until rice is just tender and liquid is absorbed. Stir in cheese then transfer to prepared cake pan. Cover and refrigerate for 3 hours or overnight.
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4
Cut risotto into 4 squares then cut each square into 4 triangles. Coat triangles in flour, shaking off excess. Heat remaining oil in a large saucepan over medium-hgih heat. Fry risotto triangles, in batches, until browned on both sides and heated through. Drain on paper towels.
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5
Meanwhile, oil a frying pan and place over medium-high heat. Saute shrimp, stirring, for 3 mins, or until cooked to your liking. Arrange arugula on a serving platter. Top with shrimp then drizzle with remaining marinade. Serve risotto triangles on the side.
