This was tonight's dinner and it was soooo good. I adapted it from the Food52 Cookbook by Amanda Hesser and Merrill Stubbs. The original had a lot of fennel flavored things in it - Pernod, fennel bulb and we don't like fennel in this house. So, I omitted the fennel, the preserved lemons (my son is allergic to lemon) and it was so spring-like with just the asparagus and peas. I also didn't have mascarpone cheese so I used cream cheese and it worked well. I used Best Life Buttery Spread and it worked well for the butter in the risotto. Hubby is watching fat, trans fat and cholesterol.
This was really good. My son loved it too. I had 1-1/2 servings! Yum.
Spring Vegetable Risotto with Grilled Shrimp
1 tbsp seafood seasoning
12 medium shrimp, peeled
Salt and pepper
1 tbsp vegetable oil
Drizzle lemon infused olive oil
1/4 cup extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1.5 cups Arborio rice
6 cups chicken broth
2 tsp lemon juice
3 tbsp unsalted butter
1/4 lb fresh asparagus, cooked al dente
4 oz frozen peas
1/4 cup cream cheese*
2 tbsp buttery spread**
1/4 cup fresh mint leaves, coarsely chopped
Before cooking the rice, place the shrimp in a bowl with the seasoning and a drizzle of oil and let it sit, at room temperature, for about 20 minutes while you cook the rice.
Place chicken broth in a saucepan and put over MED heat. Let it come to a simmer and then lower a bit and keep warm.
In a cast iron pan or deep skillet, heat the olive oil over MED-HIGH heat. Add the onions and cook until sweated through, no color on them. Add garlic and sauté for 1 minute. Add 1/2 cup chicken broth and cook until the liquid has evaporated. Add more broth, 1/2 cup at a time, and stir. Once the liquid evaporates again, add more in 1/2 cup increments. Stir all the time. Continuously. Add the broth, stir, and cook until 3/4 cooked – still quite al dente.
Add asparagus and peas. Cook until the peas and asparagus are heated through. Once the rice is tender, remove pan from heat. Add cream cheese, buttery spread, lemon juice, most of the mint (leaving some for garnish). Mix well until it is all incorporated and there aren’t big pockets of cream cheese. Add pepper and mix again.
Serve garnished with more chopped mint leaves.
When you get to the part of the risotto where you the rice is al dente, place another smaller skillet over MED heat. Add the shrimp, and cook for 2 minutes. Turn them over and cook for another 2-3 minutes until they are all cooked, starting to curl and are pink.
Serve the rice garnished with a few shrimp.
*original calls for mascarpone cheese, Italian cream cheese.
**original calls for butter
I halved the recipe but used 1-1/2 cups of rice instead of 1. Original recipe calls for 2 cups of rice with the 4 cloves of garlic. I kept all that garlic and did not half that part of the ingredients.
Yield: 3-4 servings
Source: adapted from the Food52 Cookbook by Amanda Hesser and Merrill Stubbs
Posted by RisaG 3/27/12