Thursday, May 7, 2009

CEIMB: Garden Risotto


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.

10 comments:

  1. 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.

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  2. Great 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.

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  3. Agreed that this was quite tasty and time consuming.

    I 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).

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  4. That comment ^^ was from me not Sara so don't blame her for my moronity (is that a word? I don't think so)!

    -- Nick
    http://www.imafoodblog.com

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  5. 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!

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  6. How 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!

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  7. Mine 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.

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  8. I used store bought stock too, and shallots. Love shallots! I think they made up for the stock:)

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  9. I think you made a great choice by pairing this with some fish! It looks delicious.

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  10. I 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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