Friday nite is becoming Risotto nite in our house. Pop open a bottle of white wine, get out Le Cruset, my wooden spoon, a ladle and my big jar of arborio rice. Pour myself a glass, get the pots on the stove. One in the front for stirring and one behind it for ladle-ing. The whole process takes 20 minutes and while making the risotto, well half way through you roast the marinated shrimp
1 cup arborio rice
2 tablespoons extra virgin olive oil
1/2 cup chopped sweet onion (vidalia or similar)
2 cloves chopped garlic
3 cups broth (chicken or veggie) or 2 cups broth and one cup wine , simmer in separate pot
1. Saute onion and garlic in olive oil for about 3 minutes
2. Add rice, stirring for about 2 min
3. Stir in broth, about 1 cup at a time. Keep stirring till broth absorbs into rice and continue adding the broth, a little wine and stir away.
4. Keep adding broth, sipping wine and stirring some into the rice , until you’re out of broth and the rice should be done after 20 minutes.
Here’s the ingredients spread out nice for the recipe
Saute onion and shallots in 1-2 tablespoons evoo about 3 minutes.
Add rice stirring about two minutes.
Ladle in one cup of broth. Continue cooking and stirring with a wooden spoon on medium high heat till liquid is absorbed.
Now you can add the veggie that takes longest too cook, the butternut squash, stir in some more broth and if dry add the wine too. Keep stirring (and sipping)
It’s starting to look creamy, that’s good. Keep stirring.
Liquid is absorbed, need to add more wine/broth
Now add the spinach and stir in, it will melt before your eyes.
After spinach is absorbed add the roasted chopped tomato (i had some previously roasted, you can use fresh or canned crushed)
Getting there, see how there’s a hint of green, that’s the spinach!
Once all the liquid is absorbed it is done. Taste to make sure the rice is perfectly ‘al dente’. Serve with roasted jumbo shrimp.