The idea for this meal has been brewing in my head for a few weeks now and on Saturday night, I finally got to execute it.
We had been traveling back from the mountains of Virginia for the better part of the day. But after having a wonderful time with friends and Brad’s colleagues at his company’s retreat, I was ready to make a nice homemade meal to share between just the two of us.
The weather was very warm, but we decided to enjoy this meal al fresco.
On the menu: seafood risotto and creamy lemon green beans.
Seafood Risotto (serves 4)
1 cup arborio rice
4 cups vegetable broth
1 large white onion, chopped finely
2 cloves of garlic, minced (~2 Tbsp. total)
1 package Trader Joe’s seafood mix*
1/2 tsp. sea salt
1/2 cup tomatoes, chopped
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
1 Tbsp. Old Bay seasoning
1 Tbsp. butter
2 tsp. extra virgin olive oil
Heat 1 tsp. of olive oil in a large pot. Add onions and garlic and cook until vegetables begin to soften. In the meantime, put vegetable broth in a pot and bring to a low simmer. Add rice to the pot with the onion and garlic and cook until small white dot appears in the center of the rice. Add wine to the pot and stir, allowing to cook for about one minute.
Add one ladle of broth to the rice and allow to cook, stirring, until broth is almost completely absorbed. Add another ladle of broth and repeat continuously until you have about 1 cup of broth remaining.
Meanwhile, heat remaining tsp. of olive oil in a pan. Add seafood and 1/2 Tbsp. of Old Bay seasoning. Cook until seafood is no longer translucent and is cooked through.
Add remaining broth to the rice with parsley, tomato, and remaining 1/2 Tbsp. of Old Bay. Add salt and stir. When broth is completely absorbed, add seafood to the rice and stir. Top with butter and stir until it is completely melted and mixed throughout.
Serve immediately.
*Trader Joe’s seafood mix is one pound of shrimp, bay scallops, and calamari. Feel free to substitute with one pound of your favorite shellfish.
Creamy Lemon Green beans (serves 4)
3 cups green beans
1 shallot, sliced
1/4 cup Greek yogurt
juice of 1/2 lemon
1/4 tsp. sea salt
1/2 tsp. extra virgin olive oil
Put green beans in a pot, cover with water, and bring to a boil. Simmer for 12-15 minutes. Drain green beans and put back in the pot over low heat. Stir in yogurt, lemon juice, and salt and allow mixture to warm.
Heat olive oil in a separate pan. Add shallots and cook until shallots caramelize, turning brown around the edges. Add shallots to green beans and stir. Plate and serve.
The risotto was rich and delicious. I debated over adding the Old Bay to the risotto and I’m so glad I did. It added another dept of flavor that I really loved.
The green beans were delicious as well; the shallots totally made the vegetable side.
Brad would like to add that the risotto was amazing and the past two meals I’ve made have been like fine dining restaurant fare.
He’s very sweet. 🙂
I love making risotto almost as much as I love eating it. The slow cooking process makes it creamy and delicious. It’s my go-to fancy dish. It’s versatile; it can be used with a variety of flavors.
What’s your go-to fancy dish?