For a first try at risotto, this didn’t turn out too badly. Southern Honey even liked it, so I’ll be giving it another try down the line when I have some better ingredients.
I started with this recipe, which was really more of a technique than a strict recipe.
Shrimp and broccoli risotto for two
8 oz Arborio rice
3 cups chicken broth
1/3 cup dry white wine
1/2 onion, chopped
Broccoli, cut into small florets
Shrimp (precooked and frozen)
Heat the olive oil in a pan and add the onion. Saute, stirring frequently, until soft and golden. Add the rice and stir, coating the rice with the olive oil.
Add the chicken broth, 1/3 cup at a time. Stir until each 1/3 cup of broth is absorbed, then add more — just don’t let it get so dry on the bottom of the pan that the rice sticks. When you’re on the last cup of broth, add the broccoli florets; the veggies will blanch. After the last cup of broth, add 1/3 cup of white wine and stir until the rice absorbs it. Add the parsley, Italian seasoning and pepper to taste.
In a separate pan, heat a bit of olive oil with some red pepper flakes. When hot, add the shrimp and saute until heated thoroughly.
Add the shrimp to the risotto, along with a pat of butter or some olive oil for creaminess.
Next time I’m going to experiment with the spices, and I’m going to add some Parmesan cheese, maybe some spinach and asparagus, too. I meant to have some on hand this time but forgot to pick it up at the store on the way home the other night.