|Basic risotto recipe from Barefoot Contessa: How Easy is That?|
This was so, SO good. The flavor was bright, with the addition of the lemon zest & juice, while the risotto was creamy and delicious. This method of making risotto definitely isn't the traditional way to make it, but it is so much easier and less labor intensive. And I haven't been feeling well the past few days, so I definitely wasn't in the mood to stir a pot of rice for 45 minutes. I highly recommend trying this method if you like risotto and have a dutch oven. The basic recipe is delicious on its own, and the addition of shrimp, asparagus & lemon made it even more fantastic!
- 1½ cups arborio rice
- 5 cups hot chicken stock
- 1/4 cup freshly grated Parmesan cheese
- ½ cup dry white wine (I used Pinot Grigio)
- 3 Tbsp. unsalted butter, at room temperature
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Juice & zest of one lemon
- 1lb. of fresh asparagus chopped in inch sized pieces
- ½ lb. of peeled & de-veined shrimp
- Preheat oven to 350° F with rack set in center of oven. Combine the rice and 4 cups chicken stock in a large Dutch oven with a tight-fitting lid. Cover and bake 45 minutes or until most of the liquid is absorbed and the rice is tender, but slightly firm.
- While risotto is cooking, boil the chopped asparagus for 3-4 minutes. Drain & set aside.
- Carefully remove the Dutch oven from the oven and stir in the shrimp, asparagus, remaining cup of chicken stock, Parmesan cheese, wine, butter, salt, and pepper. Stir vigorously for a few minutes until rice is thick. Place lid back on and let sit for 2-3 minutes, until shrimp is pink & cooked through. Taste for seasoning and serve immediately.