Ah, Valentine’s Day. A time of love, laughter… and overcrowded restaurants. This year, rather than sitting practically on top of the couple next to you, set a comfortable place for two at home with this easier-than-it-seems shrimp and lemon risotto from HelloFresh. Not only will it impress your significant other (they can cook, too?), but every bite is also approved by registered dietician Rebecca Lewis, M.S., R.D.N, so you know it’s healthy. New tradition? We think so.
SHRIMP & LEMON RISOTTO
Ingredients:
2 chicken stock concentrates
1 white onion
1 zucchini
2 garlic cloves
1 lemon
1 teaspoon oil
2 tablespoons butter
¾ cup Arborio rice
4 ounces thyme
10 ounces shrimp
2 ounces Parmesan cheese
Directions:
1. Prep. Preheat the oven to 400 degrees. In a small pot, bring the stock concentrates and 4 cups of water to a simmer. Halve, peel, and dice the onion. Cut the zucchini into ½-inch cubes. Mince or grate the garlic. Zest and halve the lemon.
2. Roast. Toss the zucchini on a baking sheet and drizzle with olive oil, plus a sprinkle of salt and pepper. Place in the oven for about 20 minutes, tossing every so often, until golden brown.
3. Risotto. Heat 1 tablespoon of butter in a large pan over medium heat. Add the onion and garlic and cook for 5 – 6 minutes, or until softened. Then, add the Arborio rice to the pan and toss for another 1 – 2 minutes, until translucent. Lastly, add the whole bunch of thyme to the pan (and a dash of salt and pepper, if desired).
4. Stock. Add the stock to the risotto ¼ cup at a time, stirring after each addition. Continue until the rice is al dente, about 25 – 30 minutes. The sauce should be thick but fairly loose. Add a bit more salt and pepper, and don’t forget to discard the thyme stems.
5. Finish. Once the risotto is ready, add in shrimp, Parmesan cheese, and 1 tablespoon of butter. Stir for another 2 minutes, until the shrimp are opaque. Sprinkle on ½ teaspoon of lemon zest and a hearty squeeze of lemon. Taste and season as you like.
6. Plate. Top this savory risotto with a mound of zucchini. Then clink your glasses and dive right in.
Rebecca’s Tips
1. Go slow. Taking extra time is worth it – the gradual addition of stock to rice is what makes this risotto smooth and creamy.
2. Work together. Let one person keep tabs on the stirring, while the other works on recipe prep. Together, you’re a dream team.
3. Get creative. Pepper in vegetables or fragrant herbs and spices. Whatever flavors you like – let this meal be a reflection of your tastes.
4. Add vino. The acidity of wine helps break down the rice, allowing it to get super soft and (and so tasty) as you cook it.
5. Be present. It’s Valentine’s Day! Switch off your TV, cell phones, and computers to avoid distraction. Then curl up on the couch with a post-meal movie.
By Kim Watson, Staff Writer
