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Dinner Tonight: Shrimp and Pea Risotto

It was cold. We were were at the bar. This is usually the moment when the wife and I start devising where we will eat out. Though we had planned to make risotto, the combination of sudden hunger and rationale that risotto would take a long time to make, had us questioning dinner. Will it be the barbecue, a quick stop at the taquería, or Cuban? No. We held firm this time, if only because we had the foresight to make some vegetable stock, and it was simmering away on the stove as we spoke.

Needless to say, this risotto was all about getting things done quickly. There was no time to stop at the store. After searching for a recipe for a few minutes, I realized that I should just wing it. The base risotto recipe from Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver, but everything else was pure improvisation.

We added one with shrimp and peas, because that's what happened to be in our freezer. The lemon zest just sounded like a good idea. Remarkably, it combined to make a warm but surprisingly light meal. The perfect antidote for the frigid weather creeping into Chicago.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

Shrimp and Pea Risotto

- serves 4
Adapted from Cook with Jamie: My Guide to Making You a Better Cook

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