Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 30 minutes. Balance the plate with a lively fennel salad.
3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
Followed the recipe exactly and it was delicious. Definitely got an arm work out stirring constantly for so long, but it was worth it. Ultimately a very simple recipe with great flavors. I made a version of the fennel salad* to go along with it and it was the perfect pair (as was a glass of white wine). *I used arugula instead of lettuce and didn't have fennel seeds so put in mustard for some extra flavor in the dressing)
I made this last night, and it was so delicious. It did take an hour from start to table, but the whole family loved it and we ate every last bit. I have tried to make risotto before, and have never successfully gotten the rice to cook completely. But it worked this time. Only suggestion is to add the shrimp and asparagus along with the last 1/2 cup of liquid so it has time to cook. I also ended up adding an extra little bit of liquid at the end to get the rice just right. I used fresh grated romano and half the recommended feta, and the result was decadent. I omited the dill. Good enough for company...if you have the time.