It is not my tendency to post recipes, as this is not my goal of my blog (though it is for others, and I love them for it), but I am SO HAPPY with the meal I just made, I want to share.
History: Somewhat long story short, my husband is now on a strict diet (and, by proxy, me too). To this end, I immediately went out and bought the American Heart Association's Low-fat, Low-cholesterol cookbook and have been cooking our evening meals from it ever since (we're in our third week). None of these recipes have steered me wrong. From salads and vegetarian casseroles to Philly cheesesteak pizza (yes, low-fat, low chol!), they've all been delicious. Pat thinks so, too.
Tonight's recipe is also from the cookbook, but I am so very proud of it for a couple of reasons:
1. It was my very first from-scratch risotto (a dish I love). I've done boxed before, but never the "real thing"
2. I got to use ingredients I rarely, if ever, use (have I ever cooked with leeks before?)
3. My husband was my sous chef, rinsing and drying and chopping and stirring :-)
4. It was delicious! Like from a restaurant!
I can't take credit; as I said, it wasn't my recipe, but alas, I will share it, because you will love it, too:
Seafood and Lemon Risotto (Pat's not supposed to eat shellfish, but small amounts don't effect him too bad)
Veg. oil spray
1 medium leek, sliced
2 medium garlic cloves, minced
1 cup uncooked arborio rice
2 cups fat-free, low-sodium chicken broth, divided
1 cup dry white wine
8 oz. scallops, rinsed and patted dry
8 oz. raw medium shrimp, rinsed and peeled
3 oz. fresh snow pea pods (this is one thing I might change next time, as the pods were really big...I would use a different veg. or chop them small)
1 medium red bell pepper, chopped (I used orange, because the store was out of red when I shopped)
3 tablespoons grated or shredded parmesan (I used fresh grated and it was delicious)
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 tablespoons finely shredded lemon zest
extra parmesan for garnish (optional)
Heat a medium sauce pan (because I didn't have a clean medium sauce pan, I used my big one, and I can't imagine using a smaller one) over medium-low heat. Remove from heat and lightly spray with vegetable oil spray. Return pan to the heat and cook the leeks and garlic for 5 minutes, or until the leeks are tender.
Stir in the rice. Cook for 5 minutes, stirring often.
Stir in 1 1/2 cups broth. Bring to a boil over high heat, stirring occasionally., Reduce the heat and simmer for 5 minutes, stirring occasionally.
Pour in the remaining 1/2 cup broth and the wine. Increase the heat to medium; cook for 5-8 minutes, stirring constantly (a small amount of liquid will remain).
Add the scallops, shrimp, pea pods, and bell pepper. Cook for 5 minutes, or until the liquid is almost absorbed, stirring constantly. (The rice should be just tender and slightly creamy.)
Stir in parmesan, basil, and lemon zest. Heat through. Serve immediately. Serve with additional parm.
The cook's tip (from the book): For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If liquid is absorbed before rice is tender, add more liquid (your choice) a little at a time. If you choose a different rice, it will not be as creamy.
Servings: 4 (big portions, too)
Total fat: 2 g
Cholesterol: 106 mg
Sodium: 297 mg
Carbs: 54 g
Fiber: 3 g
Protein: 26 g
And, if you've never made risotto before (as I hadn't) there's a sense of pride in it, like all the f***ing stirring was worth it in the end!