Getting back into it

Hello hello hello! It has been FOREVER (a few months at least) since I last updated, but I figured that we are long overdue for a blog post and besides, I REALLY wanted to brag a bit about what our dinner is going to be tonight.

But first! An update!

I have been 125% focused on my work these days, which is why I haven't had time for updating or doing much of anything for this. But work going amazing! I recently got a promotion and am loving the new challenges. Life here on the waterfront with my man has also been quite excellent, with delicious food, long hikes, and loads of hugs. Everything I need to be happy. In general, life is pretty great these days.

I can hear you all asking though... but this amazing dinner you mentioned! What IS it?? Well, it's something that is a pretty simple concept, but contains a whole lot of really yummy flavours and a fair bit of nutritional value. So, behold! May I present to you, Risotto With Shrimp, Mushrooms and Asparagus. Because YUM.

These flavours just go together so well, and the fact that it contains asparagus (a spring veggie, which relates to new growth) and mushrooms (a root veggie, which relates to grounding) means that the energy of this dish is pretty perfect for this time of year. Besides, it is SO YUMMY! Which in my opinion, is more than enough reason to make this all month long.

So enjoy! This is best served with a brigh colourful salad with loads of spring veggies.

Risotto With Shrimp, Mushrooms and Asparagus:

• ¼ cup olive oil

• 1 medium red onion, finely diced
  

• 3 cloves of garlic, minced
  

• 1¼ cup Arborio rice

• 2 bay leaves

• 1 tsp. dry thyme

• 1/2 cup dry white wine

• 2½ – 3 cups of seafood or vegetable stock

• Approx. dozen asparagus spears, grilled or blanched

• 16-20 raw shrimp, peeled and de-veined

• Approx. 12-14 button mushrooms, sliced

• Zest of ½ lemon

• Salt and pepper, to taste
  

1. Peel the shells of your shrimp and de-vein. Place the shells in a medium pot, cover with about 4 cups of water and add a vegetable boullion cube. Bring to a boil and then simmer for about 30 minutes. Strain the stock and discard the shells. Keep your stock warm
   

2. Season your shrimp with some salt and pepper and add a couple of turns of olive oil in a skillet over medium-high heat. Add your shrimp and saute until they are just pink on both sides. Remove with a slotted spoon and reserve. In the same skillet, add the diced onions, garlic and sliced mushrooms and allow to sweat for about 5 minutes. Add more olive oil if it appears the mushrooms have absorbed the liquid

3. Add your rice and stir to coat and toast for a couple of minutes. Add the bay leaves, thyme and white wine and simmer while stirring until the rice has absorbed the wine

4. Add a ladle of warm stock and stir over medium heat until absorbed. This step is the most important in developing creamy risotto – adding the stock in increments while stirring until your risotto has become al dente

5. Once your risotto is cooked to your liking, add the reserved asparagus and your shrimp, lemon zest and toss to incorporate and warm the asparagus and shrimp. Taste and adjust seasoning with salt and pepper. Remove the bay leaves

6. Divide and plate. Drizzle each serving with some extra-virgin olive oil. Serve with a white with like a Chardonnay for best results

How many spring flavours can you pack into one