It is freakishly hot here in Oregon, which for us means anything over 85. The heat is swell during the day when I’m in the ice cube of an office, but when I get home to my hot, AC-less house, the heat makes me exhausted. I was finally able to get my rear out of bed at 5 this morning and beat the heat to get a few miles in. The day was already warming up. And then I PR-ed my mile time. For this training go around anyways. I feel like I walked a lot, but managed to shave 20 seconds off my pace. I’m still not where I want to be, but heck, I’ll take this little victory and use it for motivation. Since it’s been so hot, we’ve been doing minimal indoor cooking. No oven use, a little range, lots of grill. When I saw this recipe on Pioneer Woman’s blog the other day, it seemed great and summery and doable with what I had on hand, so I improvised my own version. I hadn’t been grocery shopping yet, so my risotto was onion-less and cream-less.
We have a ton of basil in our garden (pesto for dayyyyz), so I used a heavy hand with that. I seasoned my shrimp lightly with Greek seasoning, knowing it would go well with the lemon to be added later on.
I think I have a risotto obsession. No joke. I love loving arborio. I tended it carefully, first toasting it with butter, then adding half a cup of the low-cal white wine my husband found at Grocery Outlet, then adding a cup at a time of chicken stock until it was nice and creamy. Salt throughout.
I added the chopped up shrimp and about a cup or so of basil at the end, as well as a generous helping of pre-grated parm, which seems to multiply in our fridge. Garnish with a healthy squeeze of lemon. This was SO tasty. I love basil, and it really made this dish. I’m not kidding when I say that I’m seriously contemplating stashing basil in my car, not only because I’ve heard that it’s a good way to dry herbs, but because I want my entire Prius to smell like a basil plant. I love that I’m comfortable experimenting with risotto now, and Ree’s recipe provided perfect inspiration. Plus I drool when I so much as look at her recipes.