As I was poking around the kitchen earlier this week around 6 p.m. wondering what to put together for a quick dinner, I realized we had all the ingredients for something pretty elegant. Don’t you love it when that happens? Thirty minutes later, we had lemony shrimp risotto with broccoli on our plates, and it was more than good enough to repeat for an impromptu (or even planned!) dinner party as needed. At this time of year especially, it’s great to be able to fall back on some easy but medium-impressive dishes that will fill the bellies and the souls of anyone who happens to be around. I love it SO MUCH when all the ingredients for a dish like this come from the pantry and freezer. You can buy ahead when you’re feeling combobulated and simply thank yourself later.
These days it doesn’t hurt that shrimp risotto is pure comfort food disguised as a respectable meal, but we can totally choose to focus on the “respectable” part and keep the rest to ourselves, don’t you think?
Have a great weekend, and don’t forget to check out yesterday’s sneak peek into the Umami Girl kitchen. Checking out where other people live is weirdly fun. It’s okay.
Talk to you soon.
Lemony Shrimp Risotto with Broccoli
This is a great, company-worthy meal that makes an instant dinner party pretty much straight from the pantry and freezer (so you can always have these ingredients on hand). If you’re serving some vegetarians, as I always am, you can cook the shrimp in a separate pan and then when you’re ready to serve, just arrange it on top of part of the risotto, as I’ve done in the photos.
- 3 tablespoons butter, divided
- 2 garlic cloves, chopped
- 8 ounces small wild shrimp, peeled, cleaned and defrosted if frozen*
- Juice of 1 lemon, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 teaspoon salt, divided
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine that you like to drink
- 4 cups good vegetable broth**
- 10 ounces chopped frozen broccoli, defrosted (or cooked lightly in the microwave)
- 1/2 cup grated parmesan or pecorino cheese
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper