F Spring Risotto and Lemon Shrimp - Just~One~Donna

Sunday, May 29, 2011

Spring Risotto and Lemon Shrimp

I love risotto.  I love shrimp.  With my garden producing loads and loads of lovely baby spinach I wanted to make something for dinner that would include some of that lovely baby spinach.  Risotto.  Of course.

Spring Risotto with Lemon Shrimp
Risotto is such a versatile dish.  I turn to risotto often. 

Recently I saw an America's Test Kitchen episode on PBS in which they made risotto without standing over the pot, stirring constantly, for 20 minutes. 

Ahh, this would be a perfect opportunity to try out a new technique with a favorite dish.

Spring Risotto and Lemon Shrimp
Serves 4
Spring Risotto Ingredients
  • 1 cup Arborio rice
  • 3 cups chicken broth
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 1/2 medium onion, diced
  • 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon grated lemon zest, divided
  • 1  1/4 pound shrimp, peeled and deveined
  • juice of 1/2 lemon

Heat 1 tablespoon of olive oil in a heavy cast iron enameled pot with a tight fitting cove over medium heat.  Add the diced onion and saute until tender about 3 minutes. 

Add the Arborio rice.  Stir to coat with the oil and cook about 1 minute.  Add the wine and cook until the wine has been absorbed by the rice.

Meanwhile, heat the chicken broth.  Add the broth, all at once to the pot.  Stir to distribute. Bring the liquid to a boil, cover the pot with the lid, reduce the heat to simmer and set the timer for 20 minutes. Come back and stir the rice twice during the next 15 minutes.

Prepare the shrimp.  Remove the shells, sprinkle with salt and pepper to taste.  Toss with 1/2 teaspoon of lemon zest.  With about 10 minutes left for the rice to cook, heat 1 tablespoon of olive oil in a large frying pan on medium heat.  Add the shrimp.  Saute for approximately 3 minutes. 

Squeeze 1/2 lemon over the shrimp.  Turn the shrimp to complete the cooking.  Remove from the heat when the shrimp are pink, about 5-7 minutes of total cooking time.

After 20 minutes, return attention to the risotto.  Add the spinach, all at once.  Stir into the rice.  Add the peas and the remaining 1/2 teaspoon of grated lemon zest.  Stir in the Parmesan cheese.  Taste.   Add salt and pepper as needed.

Plate the risotto.  Add the shrimp.  Serve and enjoy.

So, can you make risotto without standing over the pot, stirring constantly for 20 minutes, or so?  Yes, indeed.  It seems the key is to use a heavy pot like the enameled cast iron pot I used.  I'll be trying this with other risotto recipes very soon.  In the meantime, click the link to get the printable Spring Risotto with Lemon Shrimp recipe.


1 comment:

  1. Yes! I love risotto, but I have no clue how to make it! Thanks for the recipe!


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