I must say, this summer has fully and completely KICKED ASS.
Last year, my husband and I spent most of the summer planning and preparing for our wedding so this year we have been going going going. We’ve camped at three new places (once during an epic thunderstorm), we’ve gotten to see some of our favorite bands play at amazing venues, and we’re visiting new places in our home state that we’ve never even seen before! All this while taking care of our new, troublesome puppy, Rue.
Don’t be fooled, she’s adorable because she’s such a handful!
Anyway, after weeks of smores and restaurant food and our regular dishes, I dove into Pinterest in search of some new, fresh recipes to fill our last days and nights of summer.
Immediately, I found this great recipe from Cara’s Cravings for Slow Cooker Shrimp and Artichoke Barley Risotto. Doesn’t that sound so yum?! My favorite part about the recipe is that it can be made in a crock pot which I found fascinating since risotto typically needs to be worked constantly while cooking.
Unfortunately, I couldn’t find all of the ingredients I needed to make her recipe so I came up with a more traditional risotto with some of the same flavors. I DO want to try making risotto in the crock pot, I just need to track down the missing ingredients!
I made a few other changes to Cara’s recipe including adding peas, and buying pre-cooked baby shrimp instead of larger ones. This made the recipe a little easier for me since I didn’t have to peel or de-vein larger shrimp.
As with all traditional risotto, it’s important to work it (which is hard for me to say without snapping my fingers and adopting a Valley Girl accent). The Arborio rice must be continuously stirred, tasted, adjusted, and worked some more over a 20 minute period. Thankfully, my husband took on the stirring/working role while I added ingredients and wrote down everything we were doing.
Ultimately, our risotto was damn good and we thoroughly enjoyed our new recipe. We ate the leftovers for lunch but, of course, risotto is always best when it’s fresh from the pan so make it when you have some friends over that you want to impress.
- 1/2 lb. cooked baby shrimp (or any shrimp you'd like)
- 1 1/2 cups Arborio rice
- 5 cups chicken broth
- 2 garlic cloves
- 1 cup artichoke hearts (canned or frozen)
- 1 cup young peas (canned or frozen)
- 1/2 cup parmesan cheese (save some to sprinkle on top)
- 1 pat butter
- salt and pepper
- olive oil
- In a large skillet, heat a drizzle of olive oil on medium heat and sauté crushed or minced garlic for one minute.
- Add Arborio rice and cook for one minute while stirring.
- Add chicken broth one cup at a time while stirring constantly. Continue adding liquid, and stirring, until the rice is nearly finished (about 15-20 minutes).
- Add peas, artichoke hearts, shrimp, and 1/3 cup parmesan cheese and continue stirring until all liquid is absorbed, about another 5-10 minutes.
- Remove from heat, add butter, salt, and pepper.
- Sprinkle with more parmesan and serve immediately.