Yum, yum, yum, I LOVE this flavor combination! I found these two (separate) recipes in my William Sanoma Essentials of Italian cookbook when I first got it, and now I make them together and combine into one dish.
Its a great warm weather dish because of the flavors and the fact that you can grill the shrimp for added fantastic flavor, but also great in the dead of winter (made on a grill pan) when you are dreaming of warmer weather!
The recipes are adapted from WS, I have made it so many times I'm sure I am not following it exactly.
Raw shrimp, peeled and deveined - about 12 pieces for 2 ppl
1/4 cup white wine
1/4 cup olive oil
1 garlic clove, minced
1/2 cup of parsley, chopped
- Whisk together the lemon juice, wine, olive oil, garlic, salt, pepper and parsley.
- Add the shrimp and let marinate about 15 minutes.
- Grill the shrimp on a grill pan or directly on the grill
For the risotto, just use a basic risotto recipe, using white wine and chicken broth as your liquids.
For the vegetables, add in whatever fresh spring vegetables you can find. All I had this time were green beans, but I've used peas and asparagus before too.
If using green beans or asparagus, blanch for about 4 minutes and shock in an ice bath while the risotto is cooking. Then add at the last minute, with parsley and parmesan cheese.