Weeknight shrimp risotto with arugula and lemon cream

Yup, I said weeknight risotto. If I can do it, so can you! Think about it: one pot, 30 minutes, a handful of ingredients. Easy peasy! Add cut up shrimp to a basic risotto, then stir in some arugula and top with a little lemon cream.

This would also make a good Friday dinner in Lent which is just around the corner.

Shrimp risotto with arugula and lemon cream
Adapted from Good Food, Good Life by Curtis Stone

An upscale one-pot dinner, this shrimp risotto

Ingredients

• 3 cups chicken stock
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 medium onion, minced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 3/4 pound large peeled and deveined shrimp (16 to 20 per pound) cut into 1/2 inch pieces
• 1 Tbsp. unsalted butter
• 1/4 cup freshly grated Parmesan cheese
• 1 cup loosely packed baby arugula
• 1 Tbsp. freshly squeezed lemon juice
• Kosher salt
• 1/4 cup heavy cream
• 1 tsp. freshly grated lemon zest
• Freshly grated black pepper

Cooking Directions

1. Warm your chicken stock in a small pan or in the microwave.
2. Heat the oil in a large saucepan, then add the onion and garlic and saute for about 2-3 minutes of until soft, but not browned. Add the rice and stir for 1 minute. Add the white wine and stir for 1 minute, or until most of the liquid is absorbed.
3. Add 1 cup of the stock to the rice and allow to simmer, stirring frequently. Continue to add the liquid, 1 cup at a time, until the liquid is absorbed and the rice is creamy but still al dente, about 18 minutes.
4. Stir in the shrimp and allow to cook for about 3 minutes or until the shrimp is opaque throughout. Remove the pan from the heat and stir in the butter and Parmesan. Stir in the arugula and lemon juice and season to taste to with salt.
5. Whisk the heavy cream in a small bowl with the lemon zest until thickened. Divide the risotto among 2 large bowls and top with a dollop of the cream. Sprinkle freshly ground black pepper over the top and serve.

Fresh and broiled fig salad with arugula and prosciutto

Want to know one of my secrets for making great meals even on weekdays? Add one interesting (and easy) dish to a couple of simple ones. Take last Thursday for example. I cooked a chicken on the rotisserie on the grill and made some zoodles. Not exactly jaw-dropping. I served this salad alongside it. Salty prosciutto, sweet figs, arugula and balsamic. It took about 5 minutes to make but looked and tasted great. Made it feel like a weekend meal.

To make this even easier, you could skip broiling half the figs. It was nice to have a mix of textures, but the salad would be delish if all were fresh.

Fresh and broiled fig salad with arugula and prosciutto
Adapted from Simple Italian Food by Mario Batali

When you find fresh figs, grab them up for this simple, elegant salad.

Ingredients

• 6 fresh figs, halved
• 2 cups baby arugula
• 4 slices good quality prosciutto
• 1 tsp. chopped fresh rosemary
• 1-2 tsp. balsamic vinegar
• Extra Virgin olive oil

Cooking Directions

1. Place 6 of the fig halves on a baking sheet, cut side up. Cook under a broiler for about 3-5 minutes, until slightly caramelized. Remove to a bowl to cool.
2. Line 2 plates with 2 slices of prosciutto each.
3. Add the fresh fig halves to the bowl with the broiled ones. Add the arugula and rosemary. Drizzle the vinegar and oil over and toss gently (don't squish the cooked figs).
4. Pile the arugula and fig mixture on top of the prosciutto and serve.