The 21st Century Housewife's Lemon Shrimp Risotto

As it is Friday, I thought I would post a fish recipe. This one is easy enough for a weeknight, but special enough for a dinner party - just the kind of recipe I like! 

Risotto has a reputation for being tricky to prepare, but it is very undeserved. Although risotto is a very hands-on dish, it isn’t difficult and only takes about a half hour in total to make. It is lovely with fresh vegetables from the garden or market in the summer, and in the depths of winter you can always use frozen green vegetables in it. I use thawed cooked shrimp in this recipe - they can be big ones or little ones - both are delicious!

The quantities below serve 3 to 4 people as a main course.

1 tablespoon butter

1 onion, finely chopped

1 cup risotto rice

1 glass of white wine (optional)

(Please don’t use ‘cooking wine’ - better to leave it out - only wine you’d want to drink from a glass.)

4 to 5 cups chicken stock

the juice of half a lemon

2 cups green vegetables cut in bite size pieces (green beans, asparagus, peas, whatever you have to hand)

2 cups frozen cooked shrimp, thawed

(please buy line caught, sustainably fished seafood)

2 to 3 tablespoons light cream of half and half

In a large saucepan, melt the butter of medium heat. Add the risotto rice and stir to coat with the butter. Cook for a minute or two, but don’t allow the rice to brown. Stir in the glass of white wine, if using, and continue to stir until it has been absorbed by the rice. Then gradually add the stock (if you don’t use the wine you may need a bit more stock), stirring until it is absorbed after each addition.

Just before the last addition of stock, toss in the green vegetables so that they can be cooked to tender crisp with the risotto. When the stock is all absorbed and the rice is al dente, stir in the shrimp and the lemon juice. Heat through, and then stir in the cream or half and half.

Serve in warmed bowls with a basket of hot rolls or crusty bread for folks to help themselves to on the side. 

The 21st Century Housewife's Haddock with Guacamole Rice

This recipe was born out of desire to use up leftover guacamole, and although I wasn’t sure about it when I set out to make it, the first taste convinced me this had been a very, very good idea indeed.

You can use homemade guacamole or store bought, it really doesn’t matter, and the recipe would work well with any firm white fish. I can’t help but think it might be nice with salmon too.

The quantities here are for two, but the recipe is easily doubled. I’ve included a little variation at the end as well.

2 haddock fillets, skinless and boneless if possible

about 2 tablespoons butter

1 tablespoon chopped chives

1 cup uncooked rice

2 to 3 teaspoons mild olive oil or other light oil

2 cups of uncooked green vegetables (I used asparagus and green beans but zucchini or peas would also be nice)

salt and pepper to taste

¼ to ½ cup guacamole

Cut two large pieces of aluminum foil and place each haddock fillet in the centre of one of them. Put about 1 teaspoon of the butter on top of each fillet, wrap up in the foil and place on a baking sheet. Cook in the oven at 375 for about 15 to 20 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork.

Meanwhile, cook the rice in boiling salted water according to package directions.

While the rice is cooking, heat the oil in a frying pan and stir fry your green vegetables for a few minutes, just until tender.

When the rice is cooked, drain it well and return it to the pan. Add the stir fried vegetables and stir through the guacamole. Place over very low heat just to warm everything through, stirring constantly.

Melt the remaining butter and add the chives to it.

Divide the rice between two plates and put one haddock fillet on top of each. Drizzle a little of the chive butter over each fillet and serve.

Variation: If you like tomatoes, slice some cherry tomatoes in half and warm gently with the green vegetables for just a few minutes. The dish then looks like this: