Risotto with Shrimp, Arugula, and Lemon Cream

This week’s cooking assignment for IHCC is surf and/or turf, I chose to surf it with this shrimp risotto from Curtis Stone’s Good Food, Good Life cookbook. I chose this recipe because it has some of my favorite ingredients; shrimp and arugula.

This is more than a 30 minute recipe but well worth the effort. We have not made risotto before so a new technique and a new recipe. My husband and I loved it and would make it again. We decided not to make the lemon cream that goes on top as the dish seemed rich enough without. Highly recommend this recipe.

Advertisements

6 Comments Add yours

  1. Zosia says:

    The addition of arugula is inspired. It's such a great way to lighten up a rich dish. Another Curtis recipe bookmarked!

    Like

  2. Claudia says:

    I love that combination of flavors. Was the arugula added at the very end? It sounds delicious.

    Like

  3. flour.ish.en says:

    There is always certain charm with a well made risotto. I think about making risotto more than I actually make them. One of my favorite dishes! Great selection.

    Like

  4. I have being eying this recipe since I got the book. So glad to hear you recommend it. It looks fabulous! šŸ˜‰

    Like

  5. Kim says:

    My husband and I love risotto and this version begs to be made. I think this looks perfect as you've made it, no lemon cream necessary.A lovely and special meal! – Love the plating.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s