I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Sunday, 13 June 2010

Shrimp and asparagus risotto

Today brought a quick and easy early summer meal, when there are still a few bunches of local asparagus coming through and the craving turns to something more refreshing. Risotto is one of the best basic recipes; like a white dress shirt, it can be dressed up and down according to whim or necessity.

I had a bunch of asparagus in the fridge that was slouching towards the other side of fresh. We walked past Whole Foods on the way home, and the only counter not mobbed was the fish counter, so a package of shrimp later and we were on our way. We had some crisp Riesling in the fridge, so there was a little for the dish and a little more for us (my favorite kind of cooking). In the end, like the white shirt, the dinner was a result that belied the little effort that went into making it.

Shrimp and asparagus risotto

1 small onion, chopped finely
1 clove garlic, minced
1 C. arborio rice
1/2 C. crisp white wine
2+ C. vegetable stock
Handful of asparagus, the tough ends snapped off, cut into bite-size pieces
1 lb shrimp

In a large saute pan, add a swirl of olive oil and heat over medium heat. Saute onion until soft. Add garlic and cook gently for a few minutes, then add rice and cook, stirring, for another few minutes. Add wine and let it cook down into the rice. Start to add warm stock, 1/2 C. at a time, waiting between each addition for the rice to absorb the liquid as it cooks. Stir frequently (or just enough).

When rice is nearly cooked, add asparagus (if the stems are older or tougher, add earlier). Push rice and asparagus to edge of the pan and add the shrimp in the center, stirring for a minute until they begin to cook. Then stir dish around to ensure all ingredients are incorporated and cooked, and season to taste.

Serves 4


doggybloggy said...

I have risotto on the agenda for the upcoming week and this tasty version only makes me wish I had some now!

bicocacolors said...

what a beautiful and great blog´s idea!!!

The Duo Dishes said...

Some of the best meals come about on a whim. Good thing you found a way to use up that asparagus.

Cinnamon-Girl said...

A delicious way to put that asparagus to work! It worked out well with the shrimp!

Velva said...

Oh man this looks good. Shrimp and asparagus are a good flavor combination.

Ingrid said...

Great analogy for risotto! I love it but lose patience with it which is why I love orzo pasta. Hee-hee, I know not the same thing but hey, close enough. :)

teresa said...

BEAUTIFUL! you can't get a better combination then this!

Paula said...

What a great blog!

This looks so delicious!

Have a nice time!

Kim said...

This looks perfect for the spring! I haven't made risotto in a while so I think I'll try it.

Astra Libris said...

Oh, this looks SO good! I love shrimp, I love asparagus, and I love risotto - heaven on a plate! :-)

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