Posts Tagged ‘risotto’

Lemon Artichoke Risotto with Shrimp

Tuesday, March 30th, 2010

Facing an empty fridge upon our return home from vacation, I was in need of groceries and inspiration this past weekend. I happened to catch a mention on Twitter of food52‘s risotto party and was inspired to make a spring risotto. I knew I wanted to include lemon and mint, and had been intrigued by a raw artichoke and parmesan salad I’d read about in the April issue of Body + Soul. And I decided to add citrusy broiled shrimp, as in the food52 finalist’s recipe. There are few things more soothing than the fresh scent of mint and lemon zest, and this creamy risotto is a perfect supper to usher in spring.

Recipe: Lemon Artichoke Risotto with Shrimp


for the risotto

  • 1/4 cup olive oil
  • 4 cloves garlic, finely chopped (1 teaspoon reserved for shrimp)
  • zest and juice of 1 lemon (1 tablespoon zest reserved for shrimp)
  • 2 cups organic Arborio rice
  • 4 cups seafood stock
  • 2 cups water
  • 1/2 cup fruity white wine
  • 1 6-ounce jar water-packed artichoke hearts, drained and quartered
  • 1/4 cup chopped fresh mint
  • 1/4 cup grated parmesan cheese

for the shrimp

  • 1 pound wild U.S. shrimp, peeled and deveined
  • reserved garlic and lemon zest from above
  • 2 tablespoons olive oil
  • sea salt and pepper


Gently toss the shrimp with chopped garlic, lemon zest, olive oil, and a generous amount of sea salt and pepper. Let marinate at room temperature while preparing the risotto.

Bring seafood stock and water to simmer in a stock pot.

In a dutch oven, heat olive oil over medium low heat and cook garlic several minutes, until translucent. Increase heat to medium and add rice, stirring to coat with oil, and cook 4-5 minutes. Rice will turn translucent and begin to appear lightly toasted. Add lemon zest and juice. Pour in wine and cook 1 minute.

Begin ladling the stock, two ladles full at a time, into the risotto. Stir frequently after each addition until most of the liquid is absorbed, then add the next batch. The process of adding, stirring and absorbing liquid will take about 20-25 minutes. The rice will release its starch, resulting in a creamy white sauce. Taste periodically until the rice is al dente — still firm but no longer crunchy in the middle. When the desired texture is reached, gently fold in artichoke hearts, mint and parmesan cheese and remove from heat.

Under a broiler, cook shrimp about 2 minutes on each side, until pink and opaque. Serve atop risotto, and garnish with additional fresh mint and/or shaved parmesan. Makes 4-6 servings. Enjoy!

Note: You can replace the seafood stock with vegetable and omit the shrimp to serve the risotto alone for a vegetarian or Meatless Monday-friendly supper.

Organic Carrot Risotto

Wednesday, February 4th, 2009

Our CSA farm, Potomac Vegetable Farms, takes great pride in their sweet onions. Onions’ flavor is heavily dependent on the soil they are grown in, so great onions require careful treating of the soil and are a good indicator of a farmer’s commitment to the land. Carrots from our farm are likewise sweet and flavorful, and carrot puree from our CSA share was one of my son’s favorite baby foods. He has a more fickle attitude towards raw carrots now, so I came up with this creamy risotto as a way to get some of that vitamin-A rich carrot into him. The husband was skeptical but surprised that it didn’t taste “too healthy.” People often think risotto is unhealthy but in fact a lot of the creaminess comes from the starch of the rice, and you can make perfectly rich risotto with just a little butter and cheese, no cream needed.

Rice is traditionally a heavily pesticide-treated crop, so in addition to the dirty dozen produce items, look for organic rice when you can. I love Lundberg‘s organic California-grown rices for most other uses, but use an organic Italian carnaroli, from Cascina Belvedere, for risotto.

Recipe: Organic Carrot Risotto


  • 4 large organic carrots, peeled
  • 1 tablespoon butter
  • 2 shallots, diced
  • 1 1/2 cups organic carnaroli or arborio rice
  • 2 cups chicken or vegetable broth
  • 2 cups water (including reserved carrot water)
  • pinch of white pepper
  • 1/4 cup parimigianno reggiano, grated
  • minced parsley to garnish

Instructions: Cut carrots into 1/2-inch pieces and steam until just tender, approximately 10-12 minutes. Reserve the water, and puree cooked carrots with in food processor until smooth. Add spoonfuls of cooking water as needed to thin the puree; it should be about the same consistency as apple sauce.

Add water to reserved carrot water to make 2 cups. Combine with stock in a stock pot and bring to a boil. Reduce heat to medium low and leave to simmer while you begin the risotto. In a dutch oven or large saucepan, heat butter over medium low until melted. Cook shallots until soft and translucent (do not brown), about 5 minutes. Stir in carrot puree and cook 2 minutes. Stir in rice and cook 1 minute. Ladle in broth, about 1/2 cup at a time, stirring and letting cook until liquid is absorbed between each addition. Repeat until all the liquid is added and rice is thick and creamy, about 25 minutes. Stir in pepper, salt and cheese; stir and remove from heat. Sprinkle with parsley and serve. Makes 4 servings. Enjoy!

Shared with Presto Pasta Nights, created and hosted this week by Ruth of Once Upon a Feast.