This week's cooking assignment for IHCC is surf and/or turf, I chose to surf it with this shrimp risotto from Curtis Stone's Good Food, Good Life cookbook. I chose this recipe because it has some of my favorite ingredients; shrimp and arugula.
This is more than a 30 minute recipe but well worth the effort. We have not made risotto before so a new technique and a new recipe. My husband and I loved it and would make it again. We decided not to make the lemon cream that goes on top as the dish seemed rich enough without. Highly recommend this recipe.