Cackalacky Summer Risotto

Cackalacky Summer Risotto - Recipe Serves 4

Risotto is a very fancy rice, and it can be a little intimidating to try to cook at home. This recipe will give you a step by step tutorial. This recipe is very involved, but the great news is this is a complete meal – veggies, protein, carbs and dairy all in one!

Here are a few tips before you get started –

• This process will take about an hour, and during this time you need to be watching the risotto almost constantly
• Stir! It is important that you stir the risotto frequently, this will prevent sticking and help absorb the liquid.
• Remember the ratio is 5 to 1 - 5 cups of liquid to 1 cup of Arborio rice. Keep this in mind if you modify the serving sizes or the cooking liquid used.

Also this recipe tastes best with sweet corn, here’s a tip my MIL gave me for picking the best sweet corn – it really works! While you are in the store peel back the husk and puncture one of the kernels. If the corn juice is milky this means the corn will be sweet.

Good luck with your risotto, and enjoy!

Cackalacky Summer Risotto – 340 Calories

Restaurant Risotto – 620 Calories

• 12 oz raw shrimp (about 20 shrimp)
• 1 tablespoon margarine
• 1 cup Arborio rice
• ¾ Cup White Wine
• 4 ¼ cups chicken broth
• 3 cups spinach
• Juice of ½ lemon
• 1 cob of sweet corn
• ¼ cup onion
• 2 cloves of garlic
• 1/2 cup sour cream
• ¼ cup shredded parmesan
• ½ tablespoon fresh thyme
• 1 teaspoon fresh oregano
• ½ teaspoon dry turmeric
• Dash of red pepper flakes
• Salt and pepper to taste
  
  
  
  

1. Season the shrimp with salt pepper and turmeric and set aside.
   
   
   
   
2. In a large wok heat ½ of the margarine over medium-high heat, once hot add the garlic and onion and sauté for about 3 minutes.
   
3. Next add the rice then the wine. Let simmer until all liquid is absorbed about 5 minutes.
   
4. In a separate medium pan heat the rest of the margarine over medium heat and add the seasoned shrimp. Cook the shrimp until they turn pink and are no longer translucent – about 7 minutes stirring frequently. Remove the shrimp from heat and set aside.
   
5. Once all the wine is absorbed in the rice add the thyme, oregano, red pepper flakes and 1 cup of the chicken broth, and let it simmer until the chicken broth is absorbed.
   
   
   
   
6. Continue to add 1 cup of broth at the time until all of the broth is added and most is absorbed by the rice. 
   
7. Remove the corn from the cob, and once all broth has been added to the wok stir in the corn. Let simmer for 5 minutes.
   
   
   
   
   
   
   
   
   
   
   
   
   
8. Next stir in the sour cream and shredded parmesan cheese and let simmer until all cheese is melted.
   
   
   
   
9. Stir in the spinach, and squeeze the juice of the lemon into the wok. Stir until spinach and wilted and combined with the mixture.
   
   
   
   
   
   
   
10. Stir the shrimp into your risotto and enjoy!