This is such a fantastic dish. It is both creamy and zesty. This recipe is from one of my favorite cooks Annabel Langbein. Her cookbook The Free Range Cook, Simple Pleasures is not only beautiful but has wonderful recipes throughout the book. I also love her writing style and quotes in the book. And her garden? What can I say but wow, so jealous! I have only made some minor adjustments to her fabulous recipe, but as I always say make it your own as well, adjust, and add additional flavors that suit your palette. 

 

Yield 4 servings

 

¼ cup olive oil plus additional 1 Tbsp

½ red bell pepper, chopped in ½-inch cubes

1½ medium yellow onions, finely chopped

2 Tbsp fresh ginger, grated

1½ cups risotto

4½ cups chicken broth or vegetable broth can easily be substituted 

1 lb. shrimp, shelled and deveined, sliced lengthwise

2 medium-sized bok choy, cut into ½-inch pieces
½ cup frozen peas, thawed 

2 limes, zested

1 lemon, zested

2 Tbsp fresh lime juice

1 Tbsp fresh lemon juice

¼ cup cilantro leaves, coarsely chopped

Salt and pepper

 

Heat 1 Tbsp olive oil in a sauté pan on medium-high heat. Add the bell pepper and cook until lightly browned and cooked through, but still a bit firm. Remove from pan and set aside. 

 

Heat the rest of the olive oil in the same pan on medium-high heat and add onions and cook until lightly golden brown. Stir as little as possible to get that beautiful caramel color. Add the ginger and quickly sauté for one more minute. 

 

Add rice to the onion mixture and stir until lightly toasted and fragrant. Add broth and cover while simmering gently, and occasionally stirring until rice is almost done but still a bit firm. Stir in the bell peppers, shrimp, peas, and bok choy. Add additional broth or water if needed to keep it saucy. Stir in the zest and the lemon and lime juice. Season with salt and pepper to taste. Lastly, sprinkle the cilantro on top and serve. 

 

Just Salt It, and enjoy!