I was going to make an exact replica of the terrible risotto that I had yesterday at work but my asparagus was no longer fresh so I threw it away and Whole Foods is closed today for Christmas. By the way, Merry Xmas!
I didn’t do a very good job at stocking my fridge for the end of the last long holiday season… I will need to do that once stores reopen tomorrow but probably on Sunday.
The stupid risotto that I had at Nordstrom was $16.18 This meal cost me a total of $10.23, including tax on the non-produce!! Even though my meal is only $6 cheaper, it’s SO MUCH MORE!!!! And THIS IS JUMBO SHRIMP!!!!
[100% organic & wild Gulf shrimp]
Ingredients:
- 1.5 cups chicken broth
- One 8 oz. bottle clam juice
- 2 TB unsalted butter
- 2 TB basil oil
- 3 garlic cloves, diced
- 0.5 cup Arborio rice
- 0.5 lb shrimp to the tail
- Half bunch of broccolini, cut into 4 sections
- 2 TB freshly shredded Parmesan cheese
Notes:
- Risotto instructions here.
- Bake the shrimp for 1o-15 minutes on 450ºF
- Add the broccolini to the risotto once the rice is almost al dente
- Once risotto is ready, turn off heat and add the Parmesan and mix
No comments:
Post a Comment