Risoni con Lenticchie, Gamberi, Pomodoro, Sedano & Olive
Risoni with lentils, Shrimp, Tomato, Celery and Olives
Ok it was cold... but it was a wonderfully sunny day today. And of course, I was trapped in the office and unable to get out and enjoy it. So, is it any wonder that by the time I got home this evening at 7.30, I was in the mood for something yummy and Mediterranean and Summery to make up for it? Nah... it really isn't, is it?
So it was my usual drill- maximum taste, minimum time! I decided to do a one-pan meal and to keep things simple. I started out by sautéeing finely chopped bacon, along with some finely diced carrots and celery- as usual, with no extra fat added. I then added 3-4 very finely chopped stalks of parsley... the leaves I saved for later, but the stalks have a lot of good flavor too! After 2-3 minutes, I added the risoni and kept stirring- seasoning with salt, pepper and some chopped garlic. I de glazed the pan with a good shot of Sambuca and followed it up with some boiling water- just a small amount, enough to give everything a nice, creamy consistency. I added a little ground fennel seed and some powdered ginger, cayenne pepper and a little splash of orange juice. And then I kept stirring- just as you would a risotto.
After about 8 minutes cooking time, I added more finely chopped parsley, the olives and some cherry tomatoes that I cut into quarters. I kept stirring until the liquid had reduced down and quickly added the shrimps, a teaspoon of tomato paste and a little more orange juice. And then I zoomed off to fetch myself a plate- because dinner was ready!
So next time it is a little bit late in the evening and you really feel like something yummy to eat- do not fear! In around 15 minutes you could easily whip-up a tasty little meal like this... and now you know how!