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. My recipe is easy enough for a mid-week meal, but special enough for company. 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. 

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