Reprinted from Blue Apron
Risotto is a type of rice dish that has a creamy, smooth consistency rather than the fluffy texture in other rice dishes. Arborio rice is the starchy, short-grained rice typically used for risotto. For best results, cook the grains until they are “al dente,” or until they are tender but still have a slight bite.
Makes 2 servings; about 675 calories per serving
Wash and dry the fresh produce. Peel and mince the garlic. Finely chop the watercress. Peel and small dice the onion.
In a medium pot, heat some olive oil on high until hot. Add the onion and garlic; cook 3 to 4 minutes, or until the onion starts to soften, stirring frequently. Add the arborio rice; cook for an additional 2 minutes to slightly toast the rice, stirring.
Add the vegetable broth and 1 cup of water. Bring the mixture to a simmer; then reduce the heat to medium-low. Simmer the risotto for 6 to 8 minutes, stirring frequently. Increase the heat to medium and add 1 cup of water. Slowly simmer for 9 to 11 minutes, or until all the liquid is absorbed and the rice is al dente, stirring occasionally. Season with salt and pepper to taste as you cook. (If too much liquid has evaporated before the rice is done, you may need to add up to 1 cup of water.)
While the risotto simmers, season the shrimp with a little salt. Once the rice is nearly done, stir in the shrimp. (If the mixture is too thick, add up to another ¼ cup of water.) Cook for 30 seconds to 1 minute, until the shrimp are pink and opaque.
If needed, add up to another ¼ cup of water. Stir in the chopped watercress; cook 30 seconds to 1 minute, or until wilted. Add the butter and all but a pinch of the Parmesan cheese; cook 1 to 2 minutes, until thoroughly combined. (Reserve some Parmesan cheese for garnish.)
Divide the risotto between 2 plates, and garnish with the remaining Parmesan cheese. Enjoy!