The way to a man’s — and most women’s — hearts is through the stomach, so show your significant other you love them by preparing a romantic Valentine’s Day meal. You don’t need to spend a lot of money to make this two-course meal that is sure to impress, and it might even earn you some extra x’s and o’s this Feb. 14.
Keep reading to find out how you can recreate a pricey restaurant-worthy meal at home for much less.
Parmesan Risotto With Roasted Lemon Shrimp
1/4 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
1 lemon, squeezed
Salt and pepper
2 cups chicken broth
1/2 tablespoon butter
1/4 small white onion, diced
2 cloves garlic, minced
1/2 cup arborio rice
Parmesan cheese (grated down to 1 1/2 cup)
1/4 cup chopped parsley
1. Heat oven to 400 degrees.
2. Rinse shrimp and pat them dry. Top with olive oil, red pepper flakes, minced garlic, lemon juice, salt and pepper.
3. Spread on a baking sheet and refrigerate.
4. Warm broth over low heat. Set aside.
5. In another pan, melt butter and sauté onion and garlic until brown around the edges.
6. Add rice and stir until thoroughly coated with butter and onions. Cook for 1 to 2 minutes. Do not brown.
7. Incrementally add warm broth one ladle at a time, stirring frequently. Wait to add another ladle until liquid has been completely absorbed by the rice. Pot should be at a gentle simmer. Risotto is ready when the rice is a bit chewy and the consistency of thick porridge.
8. In the last 5 minutes of cooking the risotto, put the pan of prepared shrimp in the oven and bake for 5 to 10 minutes until the shrimp are pink.
9. When risotto is ready, turn off the heat and stir in grated Parmesan. Top with shrimp and parsley, and serve.
Candy Bar Lava Cake
3 ounces semi-sweet chocolate chips
1/4 cup of butter
1/8 cup all purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 large egg
1 large egg yolk
Mini candy bar of your choice
Nonstick cooking spray
Raspberries (for garnish)
Mint leaves (for garnish)
Supplies needed: Ramekins or small bowls
1. Spray each ramekin with cooking spray. Preheat oven to 425 degrees.
2. Put butter and chocolate in microwave-safe bowl and microwave in 10-second increments until smooth. Set aside.
3. Whisk flour, powdered sugar and salt in a bowl.
4. In another bowl, whisk the egg and the additional egg yolk together until combined.
5. Pour flour mixture and eggs into the bowl of chocolate. Slowly stir everything together. Gently whisk any lumps.
6. Spoon chocolate batter evenly into prepared ramekin or bowl, leaving a little space at the top.
7. Insert mini candy bar of your choice into the middle. Pour remaining batter on the top.
8. Place ramekins on baking sheet and bake for 12 to 14 minutes until the sides appear solid and firm. The tops will look soft.
9. Allow to cool for 1 minute. Garnish with additional powdered sugar, raspberries and mint leaves, and serve immediately.
Serving size: 2
Average cost per serving: $5