Monday, March 16, 2009

Spring Veggie Risotto with Shrimp

Looks like the spring weather is starting to arrive in Chicago! It's going to be about 60 today, and the rest of the week looks great too! Days like this put me in the mood for light spring time dinners, so tonight it's going to be spring veggie risotto and shrimp. This is the perfect light recipe to put you in a spring like mood! Happy eating foodies!

Spring Veggie and Shrmp Recipe From Lobster Gram

  • 4 cups chicken broth
  • 1 1/4 cups water
  • 1/2 cup dry white wine
  • 8 ounces asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 cups arborio or carnaroli rice
  • 1 pound large shrimp, shelled and deveined
  • 1 cup frozen peas
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons fresh parsley or basil leaves, chopped
  • Salt and pepper
Recipe Directions
In 2-quart saucepan, heat broth, water, and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside. Meanwhile, in microwave-safe 4-quart bowl or casserole, combine oil, onion, and carrot. Cook, uncovered, in microwave on High 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered, on High 1 minute. Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 15 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking. Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3 to 4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking. Stir in lemon juice, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Makes about 10 cups.
Source: Spring Veggie Risotto with Shrimp

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