7.08.2011

Saturday Supper: Summer Lover's Risotto

It's no secret that we love to cook. And we love to cook healthy meals that are super easy to freeze and re-heat. After all S needs to keep his prized possession, his freezer stocked with individual frozen meals, filled to capacity at all times. But ever since the mercury started rising we've been less inclined to cook v. eat a quick and easy salad for dinner, so the well-stocked freezer is in a sorry, sorry state.

We've made pesto from our garden's basil but we can't eat pesto every day. So when Knorr announced their "Knorr Four Recipe Contest" I jumped at the chance to enter the competition. Knorr sent us a package of their new Homestyle Stock, which sat on the kitchen counter just waiting for a bit of inspiration.
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The other night we must have had the a/c cranked up super high 'cause it wasn't deathly hot inside and I felt like heating up the kitchen. That's not to say I didn't have a fan set up on the counter blowing directly on me while I stirred the pot of this delicious risotto....
It's more goodies than rice; filled with shrimp, artichoke hearts, hearts of palm and peas. And the Knorr stock diluted with part water/part white wine gives it a delicious flavor. If you're a risotto lover, I promise this summer lover's risotto recipe won't disappoint you - "summer" for the fresh peas right off the vine, "lover's" for the hearts and hearts!

Summer Lover's Risotto
serves 4 - or double to have leftovers to freeze

ingredients
1 large onion, diced
1 lb. large or jumbo raw shrimp, peeled and cut into 2-3 pieces each
1 c. Arborio (risotto) rice
1 c. fresh peas
1 - 15oz. can artichoke hearts in water, drained and chopped
1 - 15oz. can hearts of palm in water, drained and copped
1 tub Knorr Homestyle Stock, chicken flavor
2 c. water
1 c. white wine (optional, increase water to 3 c. if omitting wine)
1 T. olive oil
3 oz. fresh grated Parmesan cheese
kosher salt and fresh ground pepper to taste

instructions
1. Sprinkle the raw, chopped shrimp with salt and pepper

2. In a large stock pot coated with olive oil, cook onion over medium heat until translucent, add shrimp, cooking until just barely starting to turn pink

3. Add rice to the shrimp and cook for 2-3 minutes until the rice is fragrant, stirring frequently

4. Slowly add 1/2 cup of the water and the Knorr stock, cooking over medium low heat, adding more water in 1/2 cup increments after each addition is absorbed by the rice. Once one cup of water has been added, switch to wine in 1/2 cup increments, and then back to water

5. When one half cup of liquid remains to be added, add hearts, hearts and peas to the mixture

6. Cook until all liquid is absorbed, rice is tender and goodies are warmed through, adding more liquid, if needed

7. Mix in fresh Parmesan, season to taste with salt and pepper

serve warm with additional fresh Parmesan, if desired

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1 comment:

  1. Sounds delicious! I entered the contest too, so now I'm checking out some of the other recipes. I'll bookmark this one. I love making risotto. I made it the other night and was bummed having to open up a box of stock and only use part of it--my fridge was full so it was hard to store the rest! Only when I was done did I realize--ach! I should have used some of my concentrated Knorr stock instead! :)

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