Monday needs a simple dinner plan. Risotto rice is a regular staple in my pantry, so I'm always ready for a good meal. In addition to a good base, risotto doesn't need much more. This risotto is all about seafood flavors.
Ingredients (serves 4)
- 1 1/2 cups (3.6 dl) Arborio rice
- 2 tablespoon butter
- 1 red onion
- 1 cup (2.4 dl) prepared lobster soup
- 1 tablespoon white vinegar
- around 5 cups (1.2 liter) seafood or vegetable broth
- 1 cup (2.4 dl) frozen peas
- 1 cup (2.4 dl) frozen shrimp
- salt & pepper
Prepare broth in a pot and keep it warm on the stove. In a large pot, cook chopped onions in butter on medium heat. Add in the rice and cook for 1 minute. Turn down the heat to medium low. Pour in the prepared lobster soup. I used instant soup mix but canned soup works nice as well. Mix in the vinegar and stir for 2 minutes.
Start to add the broth about 1/2 cup (1.2 dl) at a time. Stir the risotto until broth is almost absorbed before adding more. Keep cooking and adding broth in little by little for 20 minutes. Stir constantly. Add defrosted peas and shrimp in, and let them heat up for a few minutes. Remove from heat and add a touch of broth one more time for creamy and moist risotto. Season with salt and pepper.