|Spring Risotto with Lemon Shrimp|
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 ShrimpServes 4
|Spring Risotto Ingredients|
- 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.
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.