Comfort Food

Lemon Basil Shrimp Risotto

Yesterday I made risotto.  I was craving comfort food and came up with Chicken Potpie Risotto.

I didn't take a picture of it, but the above is a variation I made earlier in the summer.  This is another fairly simple and forgiving recipe that you can change according to your tastes and ingredients on hand.  It really is nothing more then arborio rice, broth and a few add-ins that can all be cooked in one pot.

In a nice big pot, saute a diced onion and a clove or two of garlic.  Then toss in your vegetables. I was going for a chicken potpie taste so I threw in a big handful each of finely diced carrot and celery along with my onions and garlic and a big spoonful of pesto. Saute until starting to soften. Add 2 cups of arborio rice to your vegetables and mix round.  At this point if you wanted to add about a half a cup of wine you could.  It is delicious, but not essential.  Then you are going to add your broth ladle by ladle, stirring until absorbed and you have the consistency you like for your rice.  I usually warm about 6 cups of broth on a back burner and ladle it in, allow it to absorb while stirring and repeat.  When the rice is almost done, throw in some leftover roast chicken and a handful of peas and green onion.  Cook everything till soft, but not mushy and add a splash of cream stirring until warmed through.  Top with shredded parmesan if you like.  I didn't have any and it was still awfully tasty.

This was really good.  Warm and hearty and reminiscent of a roast chicken dinner or potpie, but in a fraction of the time and with only one pot to clean. Okay, two if we count the broth simmering.