I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!
There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus,
I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!
So creamy and delicious! Not to mention filling!
For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp
Start by grating the Parmesan reggiano. Set aside. Mince the garlic at this point too.
In a large skillet, or my case a wok, put the butter, garlic and arborio rice and mix together over medium high heat for about 2 minutes stirring constantly.
Then add the chicken broth. Stirring frequently until all broth is absorbed.
Add the grated Parmesan. Stir until melted and well blended.
Add the lemon juice and give everything another whirl.
Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.
Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!
I’ve already had 3 songs about rain play on my Pandora station this morning… coincidence? Is Pandora linked up with the local weather station? Hhhmmm haha I’m such a conspiracy theorist!
In light of the slighty cooler weather and my current obsession with pasta… today I give you Brown Sugar Pecan Risotto. It’s surprisingly easy and great for breakfast or dinner! You can make it for your Momma this Sunday for Mother’s Day!
at time. Stirring continuously until it is absorbed then add 1/2 cup more until you have added about 3 1/2 cups or the liquid is absorbed and the risotto begins to become creamy.
After the last of broth is absorbed, add 3/4 cup of Ricotta. Stir that in until completely blended. Do a little taste test before serving… need more brown sugar? Maybe a little salt? Add just a sprinkle of either blend then taste again until you it suits you.