Sunday, April 10, 2011

Lemony Risotto with Asparagus and Shrimp

I can't believe I ever bothered with precooked shrimp. We much prefer the fresh(er) taste of cooking with uncooked shrimp, especially if you cook them just right! I kept a close eye on these shrimp so they'd be tasty!

Risotto isn't that hard. I don't know what Gordon Ramsey fusses about. Okay, I do really. I guess I just make sure that I have everything chopped and prepped so that I don't have to scurry around the kitchen during that crucial 18 minutes of stirring and adding, stirring and adding.

I wouldn't change a thing about this risotto. It was delicious! Maybe I would add a squirt of lemon juice on top to brighten it up a bit. Maybe. Personal preference.

Thanks Kristina and Ana (& Rich) for the recipe! It will be one of those that you keep handy for comfort food. Jim will love if this makes it into a regular rotation!

Pssssst! Do you see my artisan bread in the background? Third batch of bread! I'm still trying to perfect the master recipe. I think they are going well enough, but I'm anxious to try out something more exotic. It's amazing how yeast, water, salt, and flour come together to make such deliciousness!

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