Thursday, March 28, 2013

Shrimp Scampi Over Spring Veggie Risotto

I have an extra special recipe for you all today, it is a "two for one" kind of deal!!!  Who doesn't love risotto?  I bet you didn't know it was so easy to make at home!  It takes time since you need to constantly stir it, but I would still consider it simple!  Top it off with some yummy shrimp, and you've got yourself a delicious meal!  I served it with a salad on the side, my favorite!  Here are the recipes...

Spring Veggie Risotto
2 tbsp. of extra virgin olive oil
3/4 cup minced onion
2-3 cloves of garlic - minced
salt & pepper (to taste)
1 cup of peas
1 15 oz can of artichoke hearts - chopped
1 1/2 cups arborio rice
6-7 cups of Chicken Stock or Broth
1/2 cup of white wine
1 tbsp. of lemon juice
1 tbsp. of chopped parsley

1. Bring your stock or broth to a simmer over low heat.  
2. In a large pan, heat the olive oil over medium heat -add the onion. Cook until translucent for about five minutes, add the garlic, and cook for another 1-2 minutes.  
3.  Turn the heat up to medium high and stir in the rice - keep stirring for about 2-3 minutes.   Add the wine & lemon juice, and stir until it has been absorbed. Turn the heat back down to medium.   
4.  Start to add the stock about 1-2 ladlefuls at a time (should just cover the rice).  Cook, stirring often until the rice has absorbed the stock- then add more broth.  Continue this process until the rice is tender.  Add the peas and chopped artichoke hearts when you are down to the last few ladle-fuls.  The entire process should take about 25-30 minutes.  You may or may not need to use all of the stock (I used all 7 cups).  Season with salt and pepper.  Top with shrimp scampi (recipe below), and parsley - serve!

Shrimp Scampi
1 lb. of shrimp (I used the small uncooked frozen shrimp with the tail off)
3 tbsp. of butter
1 tbsp. of extra virgin olive oil
3-4 cloves of garlic - minced 
1/2 cup of white wine
2 tbsp. of lemon juice
pepper (to taste)

1.  In a large pan over medium heat - melt butter, and heat olive oil.  
2.  Add garlic, cook for 1-2 minutes then add shrimp.
3.  Add white wine, and lemon juice - stirring often until the liquid begins to reduce, and shrimp turns pink.  Add pepper to taste.

I hope you enjoy this was one of our favorites! :)


  1. I recently went to a Williams Sonoma demo where they made risotto and it was just so yummy that I've been wanting to try it! They used a risotto maker but I don't have one so I think I'm going to try these cooking instructions to try it out! I love shrimp scampi too so this maybe my next date night dinner for my boyfriend and I!! Thank you!! =)

    Ergo - Blog

  2. YUM! This is a perfect Friday recipe for those of us on our last Friday in lent too! Need to try this! :)


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