Stuff My Kid Eats
“Risotto! Risotto! Risotto!” my toddler squeals with delight as she jumps about the kitchen clapping her hands. This is not a typical response to many of the dishes I serve for dinner. Dinner, in fact, is her least favorite meal, as it usually doesn’t arrive in the form of a sandwich or a waffle. But risotto is different; especially seafood risotto. She thinks she’s getting away with something when I serve it, “You mean I get to eat a whole plate of rice and nobody’s gonna stop me? Yes, please!” The only static this meal causes is when she runs out of shrimp and gets bent that my husband and I won’t fork over ours. Not a bad argument to have with a toddler, as far as I’m concerned!
Seafood and Asparagus Risotto
Risotto is a traditional Italian meal made with a short-grain rice called Arborio. The higher starch content in the rice adds creaminess to the dish, without actually adding cream to the dish — so it’s a win-win for those calorie counters! This recipe takes a bit more hands-on attention, as it needs to be stirred continually for about 30 minutes, but it’s worth every bit of elbow grease — consider it part of your daily workout!
1 cup uncooked Arborio rice
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 shallot, minced
2 cloves garlic, minced
3 cups fish stock, or chicken or vegetable stock (see recipe in Homemade Stocks)
1 cup dry white wine, such as Pinot Gris or Sauvignon Blanc (see Note*)
½ bunch of asparagus, tender parts only, cut into 1-inch pieces
24 uncooked bay scallops
12-18 uncooked medium shrimp, deveined and peeled with tails removed
Kosher salt and fresh cracked black pepper to taste
*Note: All of the alcohol in the wine burns off as it cooks, so it’s safe to serve to children, however, if you prefer, replace wine with an extra cup of stock.
In a saucepan, bring stock and wine to a low simmer. Meanwhile, over medium-low heat, melt butter and oil in a large straight-sided skillet until bubbly. Add shallots and cook until tender, about 3-4 minutes. Add risotto and garlic and cook for 1 minute.
Using a large soup ladle, pour 1 ladle-full (about ½ cup) of stock into risotto and stir until liquid is absorbed. Gradually stir in remaining broth 1 ladle-full at a time, cooking and stirring until liquid is absorbed before adding the next ladle. Continue this process until all but 1 ladle-full of stock has been used, approximately 25-30 minutes. Add the last ladle of stock with seafood and asparagus, and reduce heat to low. Cover and cook for 5 minutes or until shrimp and scallops are fully cooked and asparagus turns bright green. Uncover and stir until all remaining liquid has evaporated, about 2-3 minutes. Season with salt and pepper.
Sidekick: Serve with a chilled glass of Sauvignon Blanc or a non-oaky Chardonnay.
- Replace homemade stock with store bought stock
- Replace wine with an extra cup of stock
- Use precooked seafood and toss it in at the end of the cooking process after the asparagus have been steamed. Stir until seafood is heated through.