Creamy Herbed Risotto with Shrimp

Like most people I know, I have found September to be extremely busy!  That may even be an understatement (just sayin'!).  Thus far, it has been a "hair straight back", "hit the ground running" kind of semester.  And this has seriously impacted my time in the kitchen (go figure!).  This weekend was my opportunity to reacquaint myself with my kitchen, and it was wonderful!  I made Cauliflower Soup, Jamie Oliver's Granola Dust, Cookie Dough Balls, Tahini Falafel Burgers with Cucumber Salsa, Slow Cooker Chicken Tikka Masala, Red River Valley Bread, and this tasty Risotto.  Let's just say that my freezer is full of some wonderful things, so this week should be a bit better (right?).

 This risotto uses very few ingredients and comes together in about 25 minutes.  Did I mention it is also comfort food?  The recipe itself comes from the Canadian Living Dinner in 30 Minutes of Less Cookbook (sounds like the perfect book for September, right?).  I do just have to add my two bits about making dinner at dinner time:  I really don't prefer to cook when I am hungry (or starving).  When I am at work until supper time, the idea of coming home and starting dinner does not appeal to me, so my preference is definitely to make things ahead (in case you didn't know that already).  If you have small children, I definitely suggest preparing dinner ahead of time, if at all possible. 

 In small saucepan, heat 2.5 cups sodium-reduced chicken broth and 1.5 cups water.  Bring to a boil; reduce to low and keep warm. 

 For this recipe, you are going to need 450g raw shrimp.  I used a combination of raw and cooked shrimp.

In large skillet, heat 1 tsp. olive oil over medium heat.  Cook shrimp, stirring, until pink, about 2 minutes.  Transfer to plate.

 This recipe uses Boursin cheese or any kind of garlic and herb soft cheese

 Add 2 tsp. olive oil to pan and add 1 1/3 cups arborio rice.  Stir and toast, about 1 minute.

 Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total.  (Rice should be loose and creamy, but not mushy, and still slightly firm in the centre).

 Once you have added all of the liquid (and it has been absorbed), stir in 1/2 cup frozen peas and Boursin cheese (I used the entire 150g package, but you could use less).

 Stir to combine

 Add reserved shrimp and season with salt and pepper.  You can add up to 1/4 cup more water, if needed, to make creamy.  Cook until heated through, about 2 minutes.

 This was very tasty and I will definitely make this again

 Ingredients
2 1/2 cups sodium-reduced chicken broth

1 Tb. olive oil

450g. raw shrimp (extra jumbo, if possible)

1 1/3 cups Arborio Rice

1/2 cup frozen peas

150g (or less) garlic and herb soft cheese (such as Boursin)

salt and pepper, to taste

 

I enjoyed some of this the day I made it and froze the rest.  I reheated one yesterday, enjoying it for lunch.