Risotto with Shrimp, Scallops and Asparagus!

008risotto with shrimp and asparagus

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

001risotto

I’d say that about 45 minutes is all that you need to have this dish prepared.

004rwith shrimp am

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

005risotto with shhrimp and asparagus

007risotto with shrimp and asparagus

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

011risotto with shrimp and asparagus

014peppers

Sliced peppers go well with eggplant dip which is light and garlicky!

019eggplant dip

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

026dessert

  

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