This dish has to simmer for half an hour, during which time the smell will definitely be making your mouth water. This wonderful risotto features juicy shrimp, fresh dill weed and lemon juice, tangy feta cheese, sweet onion and more, giving it plenty of flavor and appeal. You might wish to serve this with a lively fennel salad to balance out the sweet tangy flavor, or a simple salad of mixed baby leaves and cherry tomatoes would also work.
To make a fennel salad, combine 1 tablespoon of extra-virgin olive oil with 2 tablespoons of lemon juice, ¼ teaspoon each of salt and fennel seeds, and a pinch of black pepper. Add a cup of thinly sliced fennel bulb and 6 cups of torn romaine and toss to coat.
Risotto is always a stylish option if you have dinner guests and the following recipe makes a slightly unusual dish. The lemon and dill weed enhance the flavor of the seafood, and the asparagus and peas add a nice bright color to the dish. There is nothing difficult about making seafood risotto, contrary to popular belief, as long as you make sure each ladle of broth is absorbed by the rice before adding the next.
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 lb shelled, deveined medium shrimp
- ½ cup crumbled feta cheese
- 2 chopped medium Vidalia onions
- 1 cup Arborio rice
- 1 cup water
- ⅓ cup green peas
- 3 cups reduced sodium chicken broth
- 2 minced garlic cloves
- 1¾ cups asparagus, in ½ inch slices
- 1 tablespoon chopped fresh dill weed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Bring the broth and water to a simmer in a pot, without letting it boil.
- Keep it warm over a low heat.
- Heat the oil in a pot over a moderately high heat.
- Add the onion and sauté for 5 minutes or until tender.
- Stir in the garlic and rice and sauté for 1 minute.
- Add the broth mixture, ½ cup at a time, stirring all the time.
- Wait until each addition of broth is absorbed before adding the next one.
- This will take about ½ hour in total.
- Stir in the shrimp, peas and asparagus and cook for 5 minutes or until the shrimp are done, stirring all the time.
- Take the mixture off the heat and stir in the feta and remaining ingredients.
This brightly colored dish might look very simple but it boasts plenty of amazing flavors. The dill weed, lemon, and feta are amongst the more unusual tastes here, but everything works together really well to bring you a well-balanced mouthful of flavor with every bite. Whether you choose to serve this with a salad or not, you are sure to be satisfied with the lovely taste of this shrimp risotto, and adding the vegetables also adds nutrients and crunch. Feel free to omit either the asparagus or the peas if you prefer a simpler risotto with more rice and seafood and less greenery, but add them if you choose. This makes a wonderful dinner for any occasion.
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