Thursday, January 21, 2010

Shrimp Risotto with Roasted Tomatoes and Goat Cheese

I'm convinced that some of my best cooking happens on the fly.  At least that's what I like to tell myself at the end of a long day when I'd rather not go grocery shopping.  Last night, I was more than happy to bypass the checkout lines at my local market and head home right after work.  I was even happier when I realized I had the makings of a great dinner in my kitchen already.  Shrimp in the freezer, goat cheese and tomatoes in the fridge, arborio rice in the pantry- ingredients for a delicious, and not too difficult, risotto.

Risotto is one of Mike's favorite dishes, and I love making it for him.  Once you've got the hang of it, it's really a simple dish to put together.  Plus, you can adapt the basic recipe with whatever ingredients you have on hand.  Whether it's fresh asparagus and tomatoes from your farmer's market in the summer or butternut squash in the fall and winter, it's hard to go wrong.  I was especially pleased with tonight's combo- tangy goat cheese, flavorful roasted tomatoes, and shrimp.  Yum!

6 c. chicken broth
1 pound cooked shrimp, tails off
12 oz. cherry tomatoes, halved
2 Tbs. olive oil, plus a little more to sprinkle on veggies
2 Tbs. unsalted butter
1/2 large yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1 1/2 c. arborio rice
1/2 c. dry sherry
1/2 c. freshly grated parmesan cheese
2-3 ounces fresh goat cheese, crumbled
Fresh flat-leaf parsley, minced
Salt and black pepper, to taste (I used a great seasoned salt for extra flavor)

-Heat oven to 450 degrees.
-In a saucepan, heat chicken broth on medium-low heat, adjusting the heat as needed to keep it warm but not boiling.
-Chop shrimp into bite-sized pieces and set aside.
-Put the tomato halves on a large baking sheet lined with foil. Sprinkle with a little olive oil and kosher salt.
-Roast vegetables for 15 minutes.
-Put the 2 Tbs. of olive oil and butter in a dutch oven or heavy-bottomed pot, melting butter on medium-low heat.
-Add onions. Cook until translucent, about 10 minutes.  Add the garlic and cook for a minute or two more.
-Pour in the rice and toast, stirring constantly, for 2 minutes.
-Turn heat up to medium and pour sherry over rice and stir until cooked off, about 1 minute.
-Add broth 1 cup at a time. After adding a cup of broth, keep stirring the rice and allow the liquid to be absorbed. Add another cup of broth when the rice seems a little dry. Continue this process until the rice is al dente. You may not need all of the broth.
-Add the shrimp to any remaining broth to gently heat them before adding to the risotto.  Once they are warm, stir the shrimp and a little more broth, if needed, into the rice.
-Remove dutch oven from heat and carefully stir in parmesan, goat cheese, and roasted tomatoes.
-Season to taste with fresh parsley, salt and pepper.


mvs said...


Meghan Scarsella said...

Thanks MVS- you're my best taste tester!