acemom wrote:
i think you should post the risotto recipe, it sounds great and I bet there are a lot of us who would like to have it1
I think this is pretty close. I tend to make up as I go along, so I wrote over my shrimp & asparagus risotto recipe to give a best guess. Both are original recipes.
Spinach & Goat Cheese Risotto. (Yum)
4 cups Chicken Stock
2 Tablespoons Butter
1 small Onion finely chopped (about ½ of a cup)
2 Shallots finely chopped (about 1/3 of a cup)
5 cloves Garlic, finely chopped-divided (about ¼ of a cup)
Coarse Salt & Fresh Ground Pepper
1 cup Arborio Rice
½ cup dry white wine, such as a Pinot Gris (Grigio)
8-12 oz Fresh Spinach (a large bunch or 2, about as much as a bag)
½ cup crumbled goat cheese
More Goat Cheese Crumbles for serving
1. In a medium saucepan, bring broth just barely to a simmer; then keep warm over low heat.
2. In a large saucepan, melt butter over medium/medium low heat. Add onion; season with salt and pepper. Cook until onion has softened and is starting to become translucent, 3 to 5 minutes.
3. Add Shallots & ½ the garlic. Sauté until soft.
4. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add Wine; cook, stirring until absorbed, about 1 minute.
5. Add about 1 ½ cups broth to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding broth, about 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
6. Lower the heat. Add Spinach, stir cook about a minute until Spinach starts to turn bright green. Add Goat Cheese, season with salt and pepper and stir some more. Serve immediately (risotto will thicken as it cools) with crumbled goat cheese.
This doesn't help with the spinach, but is also very good:
Shrimp & Asparagus Risotto
4 cups Chicken Stock
2 Tablespoons Butter
1 small Onion finely chopped (about ½ of a cup)
2 Shallots finely chopped (about 1/3 of a cup)
5 cloves Garlic, finely chopped-divided (about ¼ of a cup)
Coarse Salt & Fresh Ground Pepper
1 cup Arborio Rice
½ cup dry white wine, such as a Pinot Gris (Grigio)
½ lb. Asparagus, chopped— ½ the tips reserved
¾ lb. Small (50-60’s) Shrimp
½ cup grated Parmesan Cheese
¼ cup fresh squeezed lemon juice
Thin slice of Lemon & fresh grated Parmesan Cheese for Serving
1. In a medium saucepan, bring broth just barely to a simmer; then keep warm over low heat.
2. In a large saucepan, melt butter over medium/medium low heat. Add onion; season with salt and pepper. Cook until onion has softened and is starting to become translucent, 3 to 5 minutes.
3. Add Shallots & ½ the garlic. Sauté until soft.
4. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add Wine; cook, stirring until absorbed, about 1 minute.
5. Add about 1 ½ cups broth to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding broth, about 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
6. Lower the heat. Season Shrimp with salt & pepper, then add to rice. Add a little more broth if needed, stir cook about a minute until shrimp begin to turn pink. Add Lemon Juice and Asparagus, stir cook about a minute until Asparagus starts to turn bright green. Add Parmesan, season with salt and pepper and stir some more. When cheese is incorporated, add Asparagus Tips to top of rice. Put lid on and steam for a minute or two to barely cook the tips. . Serve immediately (risotto will thicken as it cools) with thin slice of lemon & fresh grated Parmesan cheese.
Note: This should be very pretty with pink shrimp & bright green asparagus and the thin slice of bright yellow lemon in the center.
