Risotto is my favorite comfort dish to make. This one includes late summer tomatoes, shrimp, and a healthy dose of parmesan!
Risotto was the first dish I learned how to make “as an adult.” Random, I know, but hear me out. I love how flavorful it is. How easy it is to make in big batches. And how it’s so wonderfully filling and stick-to-your-ribs-y.
Spinach & parmesan risotto was actually the first dish I photographed for this blog. It didn’t even make it on as a real recipe, but I remember photographing it in my apartment in New York on my desk as a photo trial. I wish I could find the photo, but you’ll just have to trust me.
To this day, it’s one of my favorite dishes to make. And it’s perfect for the transition between summer and fall. Warm and comforting, yet still fresh and unique.
This Shrimp Risotto takes advantage of beautiful late summer heirloom tomatoes, as well as fresh shrimp and a boatload of parm. Because what’s risotto without parm?
It also freezes really well. So you can make it on the weekend and have it any night of the week.
Also, I’m coming up with new recipes for the fall. What would you guys like to see on the old blahg? Let me know in the comments below!
Love + kisses to you all.
- 1/2 cup white wine
- 4 cups chicken stock
- 1 1/2 cups arborio rice
- 1 large onion
- 1 tablespoon olive oil
- 1 cup fresh tomatoes, diced
- 16 oz fresh shrimp, peeled and deveined
- 1 cup chopped parsley
- 1 cup grated parmesan cheese
- juice of 2 limes
- 1 teaspoon salt
- Simmer white wine and chicken stock in a small saucepan.
- Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
- Turn heat to low. Add in ½ cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another ½ cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
- Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!