Happy Friday!  With spring in the air I can't help but crave healthy spring dishes.  Today I'm sharing one of the first dishes I ever learned to make.  After experimenting with several different recipes from many of my favorite chefs, I came up with this version and I absolutely love it.  It has just the right balance of fresh spring flavors, rich undertones and texture-filled bite.  Here's the recipe and step by step of how to make it:


INGREDIENTS:

2 tbs. butter
1 tbs. olive oil
1 finely diced shallot
1 1/2 c arborio rice
2 tsp. minced garlic
4 - 5 c shrimp or seafood stock
1/4 c dry sherry
1 lb. baby asparagus trimmed, cut to 1 inch pieces and blanched
8 oz. frozen peas
1 c sliced mushrooms
1/2 tsp. sea salt
1/4 tsp. black pepper
more salt and pepper to taste
1 lb. peeled and deveined shrimp
zest of 1 lemon
2 tbs. fresh lemon juice
1/3 c mascarpone cheese
1/2 c freshly grated parmesan cheese
1 tbs. fresh minced dill
1 tbs. chopped parsley

DIRECTIONS:

In a small saucepan bring stock to a low boil.

Using a large sauté pan, add butter and olive oil and begin to heat up.  Finely dice your shallot and sauté for about six minutes.  Season with a dash of salt and pepper.  Add minced garlic and toss for about a minute being sure not to let the garlic over brown.  Add the rice and toss to generously coat.  Add the sherry and simmer over a low heat while stirring consistently until most of the liquid is absorbed.  Now begin to add the warmed stock about a half cup at a time.  Continue adding the liquid in this way, stirring until almost completely absorbed before adding more.  This process will take about half an hour.

At about the 15 minute mark add the veggies, lemon zest, salt and pepper.  Continue to stir and add stock so as to keep the rice moist but not too wet nor too dry.  With 5 minutes to go, add the shrimp and remaining liquid as needed.  look until shrimp is pink throughout. Taste test the rice to see that is chewy but tender.

Whisk the lemon juice and marscapone cheese to a nice consistency.  Once the risotto is finished cooking, turn off the heat and add in the lemon-cheese mixture along with the parmesan cheese, dill and parsley.  Let the dish sit away from the heat allowing the flavors to marry.  Add a sprinkle of salt and pepper before serving and garnish with a bit more parsely.  Get ready for compliments and enjoy!



I love when recipes are simple and delicious and this is definitely that.  Spring is wonderful in so many ways and cooking up spring dishes is one of my favorites.  Wishing everyone a wonderful weekend...thanks for stopping by!


SHOP THE POST:









Photo Credits:  iowagirleats and eeyondmeresustenance