Risotto does require some babysitting, which is why I think people avoid making it during the week and with good reason.
But, what I discovered is that it freezes really well, so I often double down on the recipe and freeze half. The only tweak to unfreezing and reviving the risotto is to add a little stock and salt and perhaps some fresh cheese. It doesn't exactly spread on the plate as it would if it were made fresh, but for the five seconds it takes to move the container from the freezer to the fridge the night before and the other three minutes it takes to reheat it on the stove, I've spared myself some significant time in the kitchen and once again deciding what to make.
Lobster, monkfish, or shrimp would taste fantastic with this recipe. Or if I are trying to stay lower carb, I add more asparagus, peas, and protein to my portion so I'm eating more vegetables with only a little bit of risotto peeking through--just enough to keep me satisfied.
Time: 45 minutes to 1 hour Servings: Four bowls Level: Medium