About the Dish

Per Serving
Calories 570
Total Fat 19 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 1080 mg
Total Carbohydrates 70 g
Dietary Fiber 8 g
Sugar 4 g
Protein 37 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


One aspect of beer that we haven't talked about has been the effect of carbonation in beer. Carbonation makes beer drier, as well as bubbly, which is why beer tastes so much sweeter when it has gone flat. For this shrimp dish, let’s choose a drier beer that will let the sweetness of the shrimp shine through.

Burial Haysaw Saison, Asheville, North Carolina

Vermentino - Tuscany, Italy

Notes of bright citrus and white flowers combined with a touch of salinity characterizes Vermentinos grown on the Tuscan coast. The saline notes highlight the shrimp as well as the salty tang of the Parmesan, and the acids help leverage the weight of the risotto.

Guado Al Tasso Vermentino, Bolgheri, Italy


• Heat oven to 425° F. • Place a small saucepan over high heat. Add bouillon cube and 3 1/2 cups water. • When water boils, stir to dissolve bouillon. Reduce heat to low.
MISE EN PLACE • Thinly slice okra at an angle. • Peel and mince shallot. • Halve lemon. Juice 1 half; cut remaining half into wedges. • Pick and chop parsley leaves.
• On a baking sheet, toss okra with 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Spread in a single layer. Roast, stirring once, until lightly browned and crisp, about 15 minutes.
While okra roasts: • Place a deep skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is translucent, about 2 minutes. • Add rice. Cook, stirring, until rice looks glassy, about 1 minute. • Stir in wine. Reduce heat to low.
• Stir 1/2 cup broth into rice. Simmer, stirring, until rice absorbs the liquid. • Add broth 1/2 cup at a time, stirring until absorbed. Repeat until just 1/2 cup broth remains.
• Add remaining 1/2 cup broth to rice. • Stir in okra, butter and 1/4 teaspoon kosher salt. • Stir in shrimp. Cover, and let cook 2-3 minutes. • Uncover pan. Stir in lemon juice and parsley. Cover, and cook 2 minutes.
• Stir in Parmesan. • Divide risotto between 2 bowls. • Serve with lemon wedges, and enjoy!