But the next time you have a second in the morning for a divine breakfast, I recommend you try yesterday’s breakfast for something new and delicious! You can read all about it and see its glamor shot here.
And here is yet another recipe I can blame John for. 😉 Until several months ago, I’d never cooked with Arborio rice. Now, it’s regularly on the menu and is a huge Mr. Prevention pleaser!
Pan-Seared Shrimp and Arugula Risotto from Cooking Light May 2010
2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 cup dry white wine (Chardonnay)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil
Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil. Yield: 6 servings; 1 cup each.
Nutrition Information (per cup): 344 calories; 13.4 g. fat (sat 4.8g, mono 5.8g, poly 1.5g); 139 mg. cholesterol; 521 mg. sodium; 30.3 g. carbohydrate; 1.9 g. fiber; 26 g. protein
Result: This was really good…except wilted arugula gets very bitter. I think I would substitute in asparagus or spinach instead.
I received a lot of questions about canola oil and processing after my coconut oil post last week. I am planning to do a post on this topic sometime this week — I think there’s a lot of myths surrounding canola oil and I want to set the record straight! Keep an eye out!
Also, we haven’t had a Q&A in a few weeks, so please email your questions to me at [email protected]! I have several in queue and I’d love to answer yours, too!
Question: What was the best thing you ate all weekend?
Have a healthy, happy week :-D,