Meyer Lemon Risotto with Shrimp, Scallops & Parsley Oil

Every now and then I get SO excited about a meal that I simply cannot wait to share it. I have been dreaming of this dish all week: Meyer Lemon Risotto with Asparagus, Pan-Seared Jumbo Shrimp & Scallops and Roasted Tomatoes garnished with Parsley Oil.

I called my mom today and she asked me what I was making for dinner. I tried to describe my vision to her and she said, “That sounds interesting.” It was interesting indeed. My taste buds approved.

At the Fresh Fish Market today, Chef Deb (she taught me my very first cooking class!) helped me with this fish selection. When I told her I planned to make lemon risotto she suggested I add asparagus at the end. I cut about 4 stalks of asparagus on the bias into 1/2 inch pieces. This meal is my tribute to Spring. Last week, I faintly remember blue skies and 60 degree temperatures. This week we had a snow storm and have yet to break 30. BRING ON SPRING COMFORT WITH LEMON AND FISH! *please*

Homemade Parsley Oil

(A mild olive oil blended with fresh parsley then strained–vibrant & green! I blanched the parsley to keep that color. It had a buttery parsley flavor, perfect with the risotto and shellfish!)

Dear Weather, MAKE UP YOUR MIND ALREADY! Love Always, Nora

2008 Starmont Chardonnay

Hello Vino. I was really surprised by this 2008 Starmont Chardonnay. It had a nice toasty flavor with a vibrant slightly acidic finish. It was fun in my mouth, although I think it would be even better with a buttery fish or a creamy pasta like fettuccine Alfredo.

The oven roasted Roma Tomato was sweet and smokey. It went so well with the acidity of the lemon with the sweetness of the fish. Can you tell I am swooning over this meal?

If you are curious about any other part of this meal, let me know! For now, I will share my risotto recipe.

Made with these cute, sweet little Meyer Lemons. God bless them.

And a combination of creamy mascarpone (lemon’s best friend) and nutty Parmesan cheese.

Meyer Lemon Risotto with Asparagus

(serves 1)

• 1-2 cups low sodium chicken broth
• 1 T Unsalted Butter
• 1 small shallot, minced
• Kosher Salt
• Cracked Black Pepper
• 1/4 cup arborio rice
• 1/2 tsp fresh thyme, chopped
• 3 TBS dry vermouth
• 4 stalks asparagus, cut on the bias into 1/2 inch pieces
• The zest of 1 Meyer Lemon
• 1 TBS (1/2 of a Meyer Lemon)
• 1 TBS Mascarpone
• 1 TBS Parmesan Reggiano

1. In a sauce bring chicken broth to a simmer.
2. In a separate dutch oven, add 1 TBS butter over a medium-low heat until melted.
3. Add shallot, salt and pepper (to taste) to the butter and allow the shallot to become translucent and soft.
4. Stir in thyme and arborio rice until the rice is coated completely and butter appears to absorb (1-2 minutes).
5. Deglaze the pan with vermouth and wait for vermouth to almost completely evaporate.
6. Add chicken broth a little bit at a time. You want to add just enough to cover the rice and then add mre once it is evaporated.
7. When the rice is completely tender (taste to make sure it is not hard!), add asparagus.
8. Add lemon zest, juice and cheese.
9. Salt and pepper to taste.
10. Garnish with additional lemon zest and Parmesan cheese if desired!

Enjoy Spring,

Nora