Sunday, April 26, 2009

Déjà Risotto

Not sure if anyone else noticed, but Gourmet and Cooking Light both ran pretty similar recipes in this month’s issue(s): Lemon Risotto with Shrimp and Asparagus (though Cooking Light did put a Greek spin on it with Feta). Since we had some leftover Asparagus and Risotto, I thought it was a sign we should try it out.

I par-boiled the Asparagus first then shocked them in an ice water bath. Then I added chicken stock to the “asparagus water” to use as the base of the risotto. My shrimp also took a while longer to cook than the recipe said they would (I thought the residual heat from the risotto would cook them through in 3 minutes, but it took closer to 8 or 9).

I roasted some Sweet Potatoes with Rosemary and Garlic as a side. We had a little herb planter on our deck last summer, and were really surprised when the Chives, Oregano and Rosemary started growing back a few weeks ago. So I thought I’d be a green, “slow food,” organic farming foodie and use our Oregano in these (I also put our Chives in the risotto). I roasted them at 450 for 25-30 minutes (shaking the pan every 10 minutes or so) and they were really good!

PS – just want to thank all the commenters out there! Not sure if taking the blog private for a few weeks hurt “my traffic”, but I’m glad y’all have stuck with me. To all your lurkers, don’t be afraid to come out of the shadows and post your thoughts, I already know who most of you are!


The Bridgers Duo said...

Perhaps this classifies me as a lurker, but i love reading TMFH!!! i'm a daily fan:)

MIMI said...

Im with Bridgers Duo on this! This risotto and sweet potato dish looks outstanding!! I think you ought to plant some basil, by the way. Nothing like fresh basil for those summer tomatoes, don't you think?

Ma said...

Yessssirrrrrrr..get that basil going on behalf of your fam roots!!