Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

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Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

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Baked Risotto with Peas, Asparagus, & Pancetta

In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉

I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!

This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.

Yield: Serves 4 to 6

  • 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots (4 cloves), finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken or vegetable stock
  • 1 cup fresh or frozen green peas
  • 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
  • 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
  • 1/2 teaspoon lemon zest, or to taste
  • coarse salt and freshly ground black pepper
  1. Preheat oven 400°F, preferably on convection.
  2. Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
  4. Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
  7. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.

To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.

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Chicken & Sausage Jambalaya

My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. 🙂

I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish. This recipe was adapted from Food and Wine, contributed by Ian Knauer.

Yield: Serves 6

  • 10 boneless skinless chicken thighs (about 2 pounds)
  • coarse salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 10-12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6-10 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 3 cups water
  • 1 cup long grain white rice (I used Basmati)
  • 2 tablespoons flat-leaf parsley leaves
  1. Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
  3. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
  4. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
  5. Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
  6. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
  7. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
  8. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
  9. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ½ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruyère
  • ¼ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

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Baked Rice with Chicken & Mushrooms

I’m home with my kids for their second consecutive snow day today! 🙂 It seems like the perfect time to share one of my new favorite comfort food dishes- baked rice. It’s a full-flavored, complete meal in one pot. Delicious.

This version was adapted from The New York Times, contributed by David Tanis. This dish was different that others that I’ve made in the past because after the rice is baked, it is garnished with a sautéed vegetable topping. Loved it. I used cremini instead of trumpet mushrooms, and increased the amount of mushrooms, garlic, and peas. We ate it with roasted broccoli on the side. It would also be wonderful with a green salad.

I’m bringing this dish to share at Angie’s Fiesta Friday #158 this week, co-hosted by Ai @Ai Made it For You and Petra @Food Eat Love. Enjoy!

Yield: Serves 8

  • 2 1/2 pounds skinless boneless chicken thighs (about 10), cut into 2-inch chunks
  • coarse salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups white Basmati rice, soaked for 20 minutes, rinsed and drained
  • 20 ounces king trumpet mushrooms, cremini mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
  • 4 cups hot chicken stock
  • 3 tablespoons unsalted butter
  • 1 1/2 cups frozen peas, thawed
  • 4 garlic cloves, minced or smashed to a paste with a little salt
  • 3 tablespoons roughly chopped parsley
  1. Put chicken pieces in a 9×13-inch pyrex baking dish and season generously with salt and pepper. Set aside. Heat oven to 350 degrees, preferably on convection.
  2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
  3. Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
  4. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  5. Add wine and simmer briskly until reduced by half, about 5 minutes.
  6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
  7. Add broth and bring to a simmer. Check broth for seasoning and adjust.
  8. Cover pot and cook for 10 minutes over medium heat.
  9. Transfer pot to oven and bake for 20 minutes.
  10. Finally, remove from oven and let rest for 10 minutes off heat.
  11. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes.
  12. Add peas, if using, and heat through.
  13. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  14. Fluff rice, then top with sautéed mushrooms and serve.

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If you like this you may also like:

Persian Split Pea & Rice Soup with Meatballs (Ash)

This stew-like soup, traditionally called “ash” in Persian cooking, had a wonderful and unique flavor profile. It was loaded with fresh herbs which added lightness and brightness to what would otherwise be a heavy soup. I also added fresh lemon juice which contributed to the brightness.

This recipe was adapted from cookbook author Naomi Duguid, via Food and Wine. I don’t typically eat lamb and my husband is not partial to mint, so I adjusted the recipe accordingly by using ground turkey and dried thyme. I was unable to track down pomegranate molasses (discontinued at Trader Joe’s! :/ ), so I used balsamic vinegar in its place. Very hearty, healthy, and tasty. 🙂

I’m sharing my dish at Angie’s Fiesta Friday #157 this week co-hosted by Andrea @Cooking with a Wallflower and Su @ Su’s Healthy Living. Enjoy!

For the Soup:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 3/4 cup short-grain white rice (I used arborio rice)
  • 3/4 cup dried green split peas, soaked overnight and drained
  • 2 cups finely chopped parsley leaves and tender stems, plus more for garnish, optional
  • 2 cups finely chopped cilantro leaves and tender stems, plus more for garnish, optional
  • 1/2 cup finely chopped mint leaves (I omitted the mint)
  • 2 tablespoons pomegranate molasses or aged balsamic vinegar, plus more for drizzling
  • coarse salt
  • juice of 1/2 a lemon

For the Meatballs:

  • 1 small yellow onion, grated
  • 1/2 pound ground lamb or turkey
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For the Crispy Onion Topping:

  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • coarse salt and freshly ground black pepper, to taste
  • generous pinch of dried thyme or mint
  1. Make the Soup: In a large enameled cast-iron casserole or Dutch oven, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes.
  2. Add the rice, split peas and 10 cups of water and bring to a boil.
  3. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours.
  4. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes.
  5. Stir in the pomegranate molasses/balsamic vinegar and season with salt.
  6. Make the meatballs: In a medium bowl, combine all of the ingredients.
  7. Roll rounded teaspoons of the ground meat into balls.
  8. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
  9. Meanwhile, Make the Toppings: In a small skillet, heat 2 tablespoons of the canola oil.
  10. Add the dried thyme or mint and cook until fragrant, 30 seconds. Scrape the herb oil into a bowl and wipe out the skillet.
  11. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain.
  12. Serve the soup garnished with the herb oil, fried onions, and additional fresh herbs, as desired.

Note: The soup can be refrigerated for up to 3 days and reheated gently before serving. Add the meatballs and simmer 10 minutes before serving.

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