Ingredients

risotto base

2- 28oz boxes of chicken stock

2 T olive oil

1 onion, finely chopped

2 cups arborio rice

2 cups white wine

2 T butter (or more if you want- I used 1 stick this time)

1/2 c grated Parmigiano-Reggiano cheese, plus shavings for garnish (optional)

vegetables

steam:

6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)

saute (until soft):

2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)

2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)

1/2 cup diced red pepper (1/2 inch pieces)

add:

chopped asparagus

1 cup halved-cherry tomatoes

tomato marmalade - the best part!!!

1 cup of quartered cherry tomatoes

2 T olive oil

2 T+ balsamic vinegar (estimated- I’m not sure how much I put it!)

2 T sugar

dash of salt (Kosher salt if you have it)

Preparation

risotto base -Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired.

vegetables steam: 6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion) saute (until soft): 2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like) 2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels) 1/2 cup diced red pepper (1/2 inch pieces) add: chopped asparagus 1 cup halved-cherry tomatoes

-Turn down heat until risotto is almost finished. -Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto. -Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in.

tomato marmalade - the best part!!! -Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you’re making the risotto portion. By the time you’re done with the risotto- the marmalade should be perfect for “dolloping” on top of the finished risotto dish.