One of our favorite things to eat is risotto. It’s so easy and so tasty and has a million variations. I usually end up using what’s either in my freezer or what’s left over from the day before (whether that’s meat or vegetables) and I mix it all in and it’s always delicious. For this week’s risotto we had shrimp, lemon and parmesan with chili flakes on top for the grown ups!
One medium onion (chopped)
Salt and Pepper for seasoning
1 cup of arborio/risotto rice
250 ml of chicken stock
1 1/2 cups of small shrimp (I used frozen ones and just made sure they were defrosted before using them)
10 asparagus stems
The juice of one to two lemons (depending on how lemony you like it!)
1/4 cup of white wine (optional but a good excuse to serve yourself a whole glass and just tip some in)
Parmesan for sprinkling
Chili flakes for sprinkling (optional)
Heat the olive oil in the pan. Add the onions and cook until brown. Add the rice and stir well. Leave the rice to cook on its own for about 3 minutes. Add the chicken stock and wine. Season with salt and pepper. Leave the rice absorb the stock for about 15 minutes. Then once most of the stock is absorbed, add the shrimp, lemon and the asparagus (I just cut each asparagus stem into 4-5 bits). Once all the stock has been absorbed, serve on a plate and sprinkle with parmesan and chili flakes. Enjoy!