This may be a strange way to start off a recipe post, but I will confess I’ve never been a huge fan of risotto. For me, it’s like tofu…not much going on by way of flavor plus it has the added disadvantage of needing constant attention. I like recipes that are easy and quick, and if it can be made ahead, even better. There’s a reason why most of those Chopped contestants avoid it like the plague, ya’ know?
If you’re still reading, then you have masochistic tendencies, but that’s ok. That just means we can be friends. And it also means you might want to actually give this recipe a try! You’ll be glad you did. Really. It’s purdy, healthy and full of flavor. Just make sure you have a minimum of 30 minutes uninterrupted time. Tell your kids to change their own diapers if need be. It builds character.
So not only did I decide to tackle the challenging world of risotto, but I simply had to further complicate the scenario by adding shrimp and asparagus. That’s just how I roll.
Ready to get started? Great! (Make sure you read the ‘notes’ at the bottom of the recipe before starting for some tips.)
Risotto Stuffed Peppers with Shrimp & Asparagus
SERVES 2
PREP TIME30 MIN COOK TIME45 MIN TOTAL TIME1 HR 15 MIN
For the shrimp
1 lb shrimp/peeled and deveined
1 stick unsalted butter
1 lemon, sliced thin
Italian seasonings of choice, i.e., dried basil, oregano, parsley
For the Asparagus
1 bunch asparagus
1 lemon, sliced thinly (optional)
2 tablespoons olive oil
S&P to taste
For the Risotto
1 cup risotto rice
5 cups chicken stock, kept heated in a saucepan
1/2 cup dry white wine
1 shallot or small onion, minced
2 Tablespoons butter, divided
1 Tablespoon extra-virgin olive oil
For the shrimp
1. In a preheated 350 degree oven, melt a stick of butter on a baking sheet. Layer sliced lemon on top.
2. Add shrimp then seasoning of choice to taste.
3. Bake for 12 min. Remove from oven and cover with foil to keep warm.
4. Raise oven temp to 400 at this point for the peppers.
For the Peppers
1. Cut in half, remove seeds. Place on parchment lined pan and sprinkle with olive oil and salt. Bake for 15 minutes until slightly soft.
2. Remove from oven and keep warm.
For the Asparagus
1.Place on baking sheet, layer lemon on top and sprinkle with olive oil and salt/pepper. Bake for 20-25 minutes.
2.Remove from oven and keep warm.
For the Risotto
1. In a medium heavy-bottomed saucepan, place 1 tablespoon butter and olive oil together over medium heat. Add diced shallot or onion and saute for 5 minutes until translucent.
2. Add rice, stirring constantly for 3 minutes until rice is just turning golden.
3. Add wine and allow the liquid to boil and be absorbed into the rice.
4. Pour 1/4 cup chicken stock to rice, stirring constantly. At this point you should have a medium simmer. If not, adjust heat accordingly.
5. Continue adding stock, 1/4 cup at a time, adding more just as most but not all of the liquid is absorbed.
6. When all the stock is absorbed, turn off heat and add the remaining 1 tablespoon butter, stirring to combine.
7. Quickly cut asparagus and shrimp into bite size pieces, leaving a few whole. Add to risotto, stir to combine, cover and let rest for five minutes.
To assemble
Place risotto mixture into peppers. Garnish with some whole shrimp if desired. Serve with a salad and whole asparagus.
Notes
This recipe can easily be adapted for vegetarians by simply omitting the shrimp. You may substitute mushrooms or other veggie of choice if desired.
It is helpful to have a second oven or food warmer for this recipe for the peppers/shrimp/asparagus. I don’t, and it was fine, but it would be a plus. To save time, place asparagus and peppers in oven together.
This recipe can easily serve four as a luncheon dish. It can even serve four for dinner if you’re not starving. We were ;).
*Risotto may be reheated by adding more heated stock and stirring to incorporate*
Nici ~ Posed Perfection says
This looks delicious, Doreen! I’m following you in a few more ways after the blog hop…FB, bloglovin, pinterest! Hope you have a great weekend!
Blessings,
Nici
Doreen@househoneys says
Thank you Nici! I post tips or inspiration three times a day on FB so it’s a great place to follow me. I’m heading over to follow you too 🙂