The Three Rs: Random Risotto and Running

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.

20140717-203327-74007883.jpg 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.

20140717-203526-74126741.jpg 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.

20140717-203927-74367109.jpg 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.

Advertisements
Tagged , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: