risotto4
So far wild mushroom was my favorite type of risotto but after this one I’m not sure anymore. This is not a very low calorie dish because of all the butter and parmesan cheese. If you are very scrupulous about the numbers you can omit the butter and cheese and that will save you a bunch of calories. However, today I’m all about the rich and flavorful bowl of risotto and will worry about the calories tomorrow.

Serving: 2
Preparation: 10 minutes
 Cooking : 40 minutes
 Calories for 1 cup of risotto 730

Ingredients:
12 shrimp
1 tablespoon of Worchester sauce
2 teaspoons of canola oil
1 clove of garlic, minced
1 teaspoon of grated fresh ginger
¼ teaspoon of chili flakes
1 cup of dry Arborio rice
6 stalks of asparagus, cut into 1 inch pieces
1 cup of white wine
2 cups of stock
2 tablespoons of unsalted butter
2 tablespoons of grated parmesan and some for decoration
½ cup of snap sugar peas, remove the string and cut into half
1 shallot, diced
Salt and pepper for taste
Wedge of a lime or lemon

ingredients
Start with peeling the shrimp and removing the vein. Save the shells and add it to your stock and warm it up. I like to use my own stock that I usually make twice a month and then freeze it to use it for risotto, stew or gravy. Always remember to use warm stock for risotto in order not to stop the cooking process. Adding the shrimp shells to your stock will add a lot of flavor to the whole dish. Heat up the stock with the shrimp shells and put it aside.

kolaz shrimps
Heat 1 teaspoon of canola oil and 1 tablespoon of butter, add the minced garlic, your shrimp, Worchester sauce, and the chili flakes. Sear it for one minute on one side and then flip it to the other side. Add the asparagus and sear for another minute. Put the heat to medium and sear it for one more minute. All together it shouldn’t take you more than 3 minutes.
Don’t overcook the shrimp or they will become very rubbery.
After 3 minutes remove the shrimp and asparagus to a bowl and start working on your risotto.

kolaz rice
Use the same pan. Heat 1 teaspoon of canola oil and add the shallots. Fry the shallots on low heat for about 2 minutes until soft and golden and then add 1 cup of Arborio rice. Stir it and cook for 2 minutes until the grain become translucent. Pour in the white wine, stir and let it absorb all the liquid. Cook it for about 2 minutes. Add half a cup of the stock, stir it and cover with a lid for about 3 minutes. Check the rice and keep adding ½ cup of stock every 3-4 minutes, stir and covering with the lid. If you don’t know when exactly the best time to add more stock is, the easiest thing to do is the spoon test. Slide the spoon through the risotto, and when the rice goes back together and leaves no space on the pan then it means there is enough liquid. If it leaves space that means you need more. Add the snap peas with the last ½ cup of stock. The rice should be ready within 20-25 minutes. When the last portion of stock is incorporated, turn of the heat, add the butter and parmesan and the cooked shrimp and asparagus and cover with the lid for 2 minutes. Uncover it and stir it. Have a taste and add salt and pepper for taste.

Transfer to a bowl and squeeze the lemon/or lime wedge and serve immediately.

risotto1

 

2 Comments

  1. I am going to try this dish this weekend! Yum!

  2. definitely let me know if you liked it :)

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