Chef Gordon Ramsay says one of the the marks of a “really good chef” is being able to consistently produce good risotto night after night after night. Well, we don’t have risotto that often, but I can say that from the first time I made the dish (which was a complete disaster) and up to this point, I’ve improved and think he would be proud.
If you’ve ever watched his show Hell’s Kitchen, you’ll know it’s completely over the top, but it’s still entertaining and on hulu (bonus!).
I also realize it’s summer but who doesn’t love peas and zucchini all year round?! Plus, I think I’m within the seasonal safety zone of using these spring vegetables a week or two past the official start date of summer. In the future I would not use the final tablespoon of butter (adapted in the recipe below) at the end since the dish ended up being a little too buttery. Besides that, try this dish and go watch an episode of the show.
Recipe adapted from Everyday Food
1 32 oz. carton reduced-sodium chicken broth
2 T. butter
2 large or 3 small zucchini (1 pound), cut into 1/2-inch cubes
salt and pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine (chardonnay, sauvignon blanc, riesling)
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese, plus more for serving
.75-1 lb shrimp, peeled
3 cloves garlic, minced
1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
2. Put peeled shrimp in small bowl and season with salt and pepper, Toss to coat, cover and place in fridge.
3. Reduce heat to a medium-low. Add onion; cook until soft, 2-4 minutes. Season with 1 tsp. salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
4. Cook, adding hot broth, 1 cup at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
5. The shrimp takes a little under 10 minutes to cook so when the rice is almost done, heat up a skillet over medium heat. Pour a tablespoon of olive oil and cook sautee minced garlic for about one minute. Add shrimp and cook until pink on both sides.
6. Add zucchini and peas to rice; cook until peas are bright green, 2 minutes. Remove from heat. Stir in Parmesan, top with garlic shrimp and serve!