Risotto

I don't know what it is, but I LOVE making risotto. It is time consuming, but it still takes less than an hour. It's rich and creamy texture and light wine and cheese flavoring makes it such a lip-smacking good meal. Yes. I said lip-smacking. And those were the words that flew out of my mouth while describing a risotto I had made the other night for my family.

I am a huge fan of Cooking Light Magazine. My friends at school (also dietetic majors) got me hooked. They always bought the magazine while grocery shopping and tried to go through all the recipes before the next months issue came out. After graduation I decided to get my own subscription! The recipe I used came out in the May, 2010 spring issue and I have been wanting to make it ever since! I finally made it July 13th and I am so thrilled that I finally had the chance to indulge in this delightful (lip-smacking!) dish.

What is this recipe I used?????

Pan-Seared Shrimp and Arugula Risotto

from Cooking Light Magazine

Ingredients

• 4 cups Homemade Chicken Stock
• 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
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons butter
• 3 cups baby arugula
• 1/2 cup thinly sliced fresh basil

Preparation

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. 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.

3. 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.

Nutritional Information

Calories:

344

Fat:

13.4g (sat 4.8g,mono 5.8g,poly 1.5g)

Protein:

26g

Carbohydrate:

30.3g

Fiber:

1.9g

Cholesterol:

139mg

Iron:

2.6mg

Sodium:

521mg

Calcium:

210mg

There is a picture on the website. BUT here is mine :)

My family absolutely LOVED it. I definitely did not make enough. I will probably have to double the recipe some time... which will probably be soon!!! This really is one of my favorite things I have ever made. I suggest you give it a try!!!

Thanks for reading!

Molly Jean

Beginning My Journey through the Blogging World

Hello blogging world!

My name is Molly (middle name Jean). I am currently a Nutrition grad student at Kent State University, where I will also begin my Dietetic Internship this Fall. I have a Bachelors of Science degree from Ohio University in dietetics. My ultimate career goal is to work within the field of Health and Wellness as a Registered dietitian. I want to promote lifestyle changes through motivation, as well as inspiration, in those who have a passion and desire to do so.

Why did I chose to start a blog? Well... I have 3 reasons.

1. Ever since I saw Julie and Julia- I always thought- Why am I not doing something like that?

2. Both of my brothers blog-- and they are great! Check them both out!

-http://dieharddewey.blogspot.com/2010/07/benedict-bron.html

-http://anamericanstranger.blogspot.com/2010/06/barcelona-august-27-2009.html

(this 2nd one is also posted on www.travelblogs.com)

3. My passion for cooking and trying new things!

Many people blog and I believe it is a great way to share your thoughts on what you have an interest in. I love to cook. I remember when I first developed a passion for food and cooking. I was 14, on a family vacation (in Kiawah Island, SC- one of my favorite places). I was unfortunately sick and had to stay in from going to the beach. The house we were renting luckily had a movie selection. I popped in My Best Friends Wedding. (GREAT movie-might I add).

In the movie Julia Roberts plays the role of a food critic. A FOOD CRITIC?!?! So you're telling me people can just go eat food and write about it for a living? Sounds like a plan to me, so I though at the age of 14. I became more involved in the kitchen, watching The Food Network, and most importantly, watching my Mother, whom I have learned so much from.--Well, as the years went on and college decisions were being made, I finally came to the conclusion that I was not creative in my writing, but I still had a passion for food, which lead to my Major choice, dietetics.

Over the years of living in and out of the library, and my head consumed in biology and chemistry text books, I rarely had anytime at school to try new recipes. Occasionally I would try and make something for all of my roommates, but that was a rare occasion. I somehow managed to make my own home cooked dinner atleast 5 times per week. But, I felt like Rachael Ray, except I was trying to make everything in 15 minutes or less.

Right now is when I will have the most free time I will have before my life as a future Registered Dietitian begins. During my free time I will be trying new recipes, repeating some of my favorites, and sharing them all with you! I hope you enjoy!

Thanks!

Molly Jean