I didn’t take a picture of it because I used veggie stock and it made my risotto a kind of bland brown color instead of the pretty white color that the original recipe yielded, so go have a look at Shrimp and Risotto with Asparagus, Leeks, and Lemon. Holy cats, this was yummy!
And, yes, I did use shrimp – don’t judge me! But it was just soooooooooooo good!
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Wow that looks great! I’m glad you tried making risotto (even it is was loaded with fish guilt!) 🙂
Did your kitties go out of their little minds when you were cooking the shrimp?
I figured using veggie stock instead of fish stock would halve my fish guilt…
Haha, actually, I don’t think they did! Arthur was his usual clingy self in the kitchen, but there wasn’t a feeding frenzy or anything. 😉
Maybe they just haven’t had the chance to associate the smell of cooking shrimp with the taste of cooked shrimp – I’m sure then they would catch on!
I’m surprised the veggie stock made it so much darker than fish stock – however I’ve never actually used fish stock before as I’m not a fish-eater, so I don’t really have a yard stick for it’s colour, I’m just assuming, and obviously I’m wrong! 🙂
I make a chicken, roasted pumkin and spinach risotto with fetta which kicks butt. You could substitute the chicken for mushrooms.
Ooh, that sounds super yummy – I may have to try it!
Yeah, I guess I was a little surprised, too – the veggie stock was just the only difference so I assumed it was the culprit. Maybe she photoshopped it so it would look nicer… 😉
photoshop can do anything! 🙂