Risotto with Peas, Zucchini and Saffron

I finally started to take pictures with my new camera, and this is one of the first photos of food...although, my granddaughter already is way ahead of me, while I'm still reading the instruction manual, she not only took photos of the Christmas tree, and decorations, but also made a video, of the tour of their house...LOL.
Here's a fabulous shrimp dish, made by my daughter...cannot take credit for it, but I will post the basic risotto recipe, and the finishing of the shrimp, and veggies.

Basic Risotto

1 cup white arborio rice
1 tablespoon Olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)

 Heat olive oil in a heavy non-stick 2-quart pot. Saute onion in oil until translucent. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time. This rice creates its own creamy sauce; add additional liquid if creamier texture is desired. Remove from heat, stir in cheeses and serve immediately. 

For the shrimp:

Just cook 1 lb.of shrimp-which is peeled, and deveined, tails removed, in small amount of broth, or water, and fold in at the very end, when risotto is done.

For the vegetables:

Sauteed, thin sliced zucchini, and frozen peas, added at the end of cooking the risotto, along with a few strands of saffron.

Very tasty, and yummy!

Today, I was watching my precious little grandson, and could not decide what to make for lunch...well, "lo and behold" mommy always has fresh chicken broth on hand, and marinara sauce, not to mention leftover rice, steamed spinach, and steamed broccoli, which was a side dish the night before. Such a beautiful solution, to Minestrone soup, on a cold, and damp S. Florida day. Always have staples, like canned beans of any kind. In this case, we had the perfect Great Northern beans, which was the best choice, for the soup.

Minestrone Soup

32 oz. of chicken broth, homemade, or canned, or in a 32 oz. carton

16 oz. of Marinara sauce, homemade, or from a jar

2- 15oz. can of Great Northern beans, or (any kind of your choice)
1 15 oz can of dice tomatoes
you can add, leftover broccoli, steamed chopped spinach, or any
other cooked vegetables, ie. carrots, celery, additional beans,
( I added leftover rice, you can add dittalini (tube) pasta, even leftover meatballs
or chopped leftover chicken is good.

All you have to do is add all the ingredients of your choice, together and simmer to
an almost boil, and serve. Really delish! Serves 6.

I kid you not...my grandson had two bowls of this yummy and comforting soup...and after that, had a nice sampling of the Tate's cookies. so crisp, and yummy!

All set for Christmas...all the stocking hanging, and waiting for Santa. Decorated by my 9 year old granddaughter, the mini "Martha Stewart"...and photos done by her, with my new camera...yeahh!...I finally was able to upload them. Now, I'm on my way to take fabulous new photos, and say goodbye to my old camera, of only less than 3 years...sigh...I still like the old 35mm. with the film. I still have my Canon, 1985 model, with all the extra lenses, but it's obsolete for today's use. I even have another one, which is a Nikon, same year. I have close to $1,000.invested in each of the 2 with several lenses, and fancy case, (now, just a memory)