Tuesday 30 June 2015

shrimp and pea risotto with bacon and rocket

Risotto is one of those dishes that's actually super simple but looks awesome and fancy. Yesterday, I whipped up some of this shrimp and pea risotto fairly quickly with stuff that I had lying around in my pantry. Like all recipes, anyone can change anything to suit their personal preference, and I eyeballed most of my measurements but this general outline serves two.

- arborio rice
- onion
- garlic cloves
- chicken stock cube
- shrimp
- peas
- bacon
- fresh basil
- rocket
- white wine
- salt and pepper
- butter

How to...
- Heat up a dash of butter into a medium saucepan, along with the arborio rice, diced onion and garlic.
- Once the rice looks "toasted" and the onions translucent, throw in a cup of water and the chicken stock cube, and stir as needed.
- Keep an eye on the pan and add a second cup of water and a dash of white wine once the previous water has been absorbed.
- Add in the fresh basil, salt and pepper to taste, shrimp, bacon and peas, then stir.
- Throw in the rocket once everything looks pretty much done, wait for it to wilt, then you're good to go!

Seriously, risotto is not hard to cook - people make it sound complicated but it really isn't. This is pretty much the general outline for any risotto and you can switch anything out for everything. I've also made risotto in an oven too, which takes longer, but is great when you need to make a huge batch for a large party.

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HKG - LDN - NYC | NYU 2015