Ginger Risotto with Roasted Shrimp

Ginger Risotto with Roasted Shrimp

For dinner last night, I decided to do something creative with the ginger root I had leftover from making my Banana Ginger Smoothie. Normally when I think of ginger, I start thinking of all the lovely dessert possibilities. I decided to do something different. Instead of making something sweet, I wanted to try something savory. I came across a recipe for Ginger Risotto, and thought it sounded delicious, but a bit too monochromatic for a main dish. To add a subtle pop of color, I added Roasted Shrimp to the plate.

All the ingredients for dinner

Ginger Risotto

Makes 4-6 servings

  • 7 cups chicken stock
  • 1 tablespoon olive oil
  • 1 medium white onion, finely diced (about 1 1/2 cups)
  • 1 tablespoon plus 2 teaspoons grated ginger
  • 1 1/2 cups Arborio rice
  • 1 cup white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly cracked pepper to taste

Bring the chicken stock to a simmer in a medium pot. Keep the pot over heat until all has been added to the risotto.

In a large saute pan, heat oil over medium heat. Add onion and 1 tbsp of the ginger. Stir constantly until the onion is translucent, about 2-3 minutes.

Add the rice and stir to coat with oil. Mix in the wine and simmer until evaporated. Add a ladle of stock and stir constantly until the liquid is absorbed. Continue adding stock, one ladle at a time, until risotto is cooked and creamy, 30-35 minutes.

Remove from heat and mix in the butter, remaining ginger, and Parmesan. Season with salt and pepper and serve immediately.

Before/during/after preparing the risotto, I threw together this little dish of Roasted Shrimp.

Roasted Shrimp

Serves 2
  • 1/4 cup canola oil
  • 1/4 cup finely chopped green onions
  • 2 garlic cloves, pressed
  • 1 tablespoon seasoned rice vinegar
  • 10 uncooked deveined large shrimp

Preheat oven to 500 F.

Combine oil, green onions, garlic, and rice vinegar in a large bowl. Season with salt and pepper. Add shrimp and toss to coat. Place on a rimmed baking sheet. Roast until opaque, about 7 minutes.

To finish off the meal, I roasted some broccoli and red bell pepper (a favorite side dish of mine). Unfortunately, keeping the oven over 400 F for long enough to make the vegetables and the shrimp caused my smoke alarm to go off. All 3 smoke alarms… Next time I’ll remember to open a window, not just turn on the fan over the stove.

Broccoli and Red Bell Pepper

The risotto was great. The zing from the ginger created a nice contrast in the creamy risotto. It was subtle, but still effective. The shrimp was easy and delicious. I enjoyed having something to add more texture to the plate of risotto. I will probably make all of this again.

The full meal

Hope you enjoy!

-C

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