Before we get rolling with this meal prep idea, let’s not clarify that easy, in this case, does not mean fast. Risotto is a labor of love – and takes about 45 minutes to get right. It’s a great option for those nights when you’re feeling extra fancy or want to impress a guest. My favorite part? You can mix in just about anything and it’s going to be delicious.
We’re keeping it simple tonight with some fresh veggies, sautéed shrimp, and a little cheese for added creaminess and a nutty flavor.
Risotto starts with arborio rice, which you can purchase at most grocery stores. Melt two tablespoons of butter per four servings in a stainless saute pan over medium heat. Add rice and lightly toast until light brown. Slowly add 1c white wine and bring to a boil. Lower heat back to medium and stir in a clockwise motion until liquid is absorbed. Add 1/4c liquid at a time, stirring clockwise until absorbed. Continue adding liquid until the rice is tender, about 4-5 c. The continuous stirring is key here!
I usually add 2-3c white wine, and use chicken broth for the rest of the liquid. The wine imparts a sweet flavor, whereas a risotto made with all chicken broth will be less flavorful. In an ideal world, you would heat the liquid before you add it – but I skip that step sometimes (we’re all about fewer dishes to do in this house!).
We top ours with sautéed shrimp seasoned lightly with salt and pepper plus some steamed broccoli and a little shaved parmesan. Other favorites include salmon and asparagus or scallops cooked in a brown butter sauce. The risotto is fairly versatile so mix up your own variants!
Find other tasty combinations? I’d love to hear about them!
