The recipe this week was chosen by Jessica of A Singleton in the Kitchen. The recipe sounded easy enough -- granted by now you think I would have learned that if the recipe says it will take 18 minutes to cook - it will take no less than 45 minutes! Why is it that every time I make risotto it takes so long to cook?
Well I stopped off at the Western on my way home from work to pick up some asparagus for this recipe. Also grabbed a little fish as I was struggling with what to eat with the risotto.
As for the risotto, I followed the recipe for the most part. I cheated and used pre-made stock (after all -- who has time to make their own stock???). Also, I added a shallot along with an onion at the beginning and then some red pepper flakes to the risotto along with some salt and pepper while it was cooking. Also, I substituted Romano cheese for the Parmesan.
Overall, I thought the Risotto turned out great. I really liked the combination of veggies. The risotto paired nicely with baked fish and some crusty bread. Thanks Jessica for picking a great recipe this week.
Glad you enjoyed this week's recipe, I am sure it was so good with a nice piece of fish. I agree that the combination of vegetables was really tasty.
ReplyDeleteGreat pairing with the Risotto. Ours took longer to cook as well, but I was waiting for everything else to finish cooking so it worked out okay.
ReplyDeleteAgreed that this was quite tasty and time consuming.
ReplyDeleteI make time to make my own stock, it is a large pain but well worth it. I have written no less than 2000 words about for an upcoming post, as I think I have it down to a science (depending on the number of beers I drink prior to starting). Def. check it out (when Sara gives me permission to post it).
That comment ^^ was from me not Sara so don't blame her for my moronity (is that a word? I don't think so)!
ReplyDelete-- Nick
http://www.imafoodblog.com
Fish would have been really good with this. I like your menu. I think it took a little longer than the recipe said too, but risotto is worth it to me. Looks good!
ReplyDeleteHow strange that it took you 45 minutes to make, it did take me a bit longer than the recipe stated, but definetely not 45 minutes.... Your risotto looks great!
ReplyDeleteMine took at least 35-40 minutes too Jennifer. But if you drink wine while stirring the time goes quickly. :) Your risotto looked great and I had the pleasure of seeing yours in person in the breakroom. I bet the fish was good with it too.
ReplyDeleteI used store bought stock too, and shallots. Love shallots! I think they made up for the stock:)
ReplyDeleteI think you made a great choice by pairing this with some fish! It looks delicious.
ReplyDeleteI bet the risotto was great with fish, Jen! It looks incredible. I think risotto is always totally worth it, but made in 18 minutes it ain't.
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