Therefore, my garage freezer and pantry runneth over. This is when I step into my home "Iron Chef Mode". Instead of relying on an ingredients list for a new recipe, I'm doing the reverse. Based on what I have on hand, determines what's next on the menu at home. I need to shop at home, first, because I don't want to become a food hoarder! I spotted this recipe on "Quinces and the Pea", and I loved the color of the risotto. Making a mental grocery list, I realized I had everything to make this. I had a few asparagus spears in my fridge.
Ina Garten's Spring Risotto (August 2009), so it was time to make this delicious Italian comfort food.
These shrimp (tails removed) are quickly cooked for about 2 minutes per side...
We want them pink and no longer opaque. Remove from heat.
The rice is perfectly cooked, I season it with a little more coarse salt. The pan is removed from the heat, and I add a fistful of freshly grated Parmesan, about 2 Tablespoons of fresh lemon juice, the asparagus and a handful of frozen peas (unthawed). I gave the risotto a final stir.
Now, add the cooked shrimp...
Carnaroli rice makes such a creamy risotto! But this needs more freshly grated cheese, and a little lemon zest...
All that's needed is a glass of chilled white wine and for a hungry husband to join me at the dinner table.
TASTING NOTES: You can cook the risotto a minute or two less, if you prefer more of a runny sauce. It's all preference. I loved the creamy, thickness of the rice, which was perfectly cooked. The color of the saffron was really nice, but you could use a pinch of tumeric if you don't have saffron on hand. The shrimp rounded out this light comfort food meal, and a crisp white wine balanced the citrus and the saltiness of the Parmesan.
If you've always thought making risotto is too hard, or too much work, I can assure you that it took about 25 minutes for this dinner to be on the table. It took about 15 seconds for my husband to be at the table, and an immeasurable amount of time to enjoy each others company for a cozy dinner at home-- and definitely a lot more economical than at a restaurant.
A printable recipe is at the bottom of this post.