120: Pan-Seared Shrimp and Spinach Risotto
One day for dinner, I decided to make Pan-Seared Shrimp and Arugula Risotto. I couldn’t find arugula at the store, so I decided to thaw some frozen spinach instead.
I have a bad habit of not getting my skillets hot enough, which was the case when I seared the shrimp. They turned out just fine, though. Although I was halving the recipe, I used the full amount of shrimp for the recipe because it wasn’t worth it to try to only thaw half of them.
I used onion instead of shallots. This time, I actually bought some Arborio rice instead of trying to use my sushi rice. I used vegetable stock that I made and kept in the fridge, and I omitted cheese because I don’t like cheese. I don’t think this hurt the recipe at all. I can’t remember if I added the butter at the end or not.
I enjoyed this. It was light and refreshing. We did have double the shrimp than the recipe called for, which was also nice. I may have had a little much spinach in it, since the frozen spinach was probably already lightly cooked (which would have reduced the arugula in the original recipe). I would make this again.