Risotto is something we never make in the van because it takes a long time to cook, thereby using more propane. But we recently made this dish for friends at their house, and it was a hit! This is a great summery dinner, served with a fresh arugula salad that’s been dressed in lemon juice, olive oil, salt, and pepper.

Serves 4

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 Tbs olive oil
• ½ red bell pepper, chopped
• 4 cloves garlic, minced
• ½ large shallot, thinly sliced
• 1 cup arborio rice
• ¼ cup white wine
• 4 cups shrimp or fish stock
• Juice and zest from one lemon
• Handful chopped Italian parsley
• Parmesan cheese (opt)

Preparation:

Sauté the shrimp in 2 Tbs olive oil until shrimp are cooked through, about 4 minutes. Set aside. In a saucepan, bring shrimp or fish stock to a low simmer. In another saucepan, sauté red bell pepper, garlic and shallot in 2 Tbs olive oil, until vegetables are translucent. Add rice and stir until grains are barely golden. Then add white wine, lemon juice and zest, and simmer for about a minute. Pour a ladle of stock into the rice mixture, and stir constantly until rice absorbs the liquid. Add another ladle of stock, and stir until the rice absorbs the liquid again. Continue to do this until the rice is cooked through, about 25-30 minutes. (You may have some stock leftover.) When the risotto is completely cooked, add the reserved shrimp and parsley, and stir well. Serve in shallow bowls. Garnish with a sprig of fresh parsley on top and some good Parmesan cheese, if desired.