Shrimp Risotto

Shrimp Risotto                                                           Serves 6

Dig into this classic Italian rice dish.  From "The Gluten-Free Hassle-Free Cookbook" by Marlisa Brown, scheduled for release March 2015.

 

2 Tbsp olive oil

1 pound large shrimp, peeled and deveined

¼ tsp sea salt

½ tsp black pepper

½ cup chopped onion

1 tsp minced garlic

1 cup uncooked Arborio rice

½ cup dry white wine (optional)

3 cups (24oz) gluten-free low sodium chicken broth

1 cup green peas

¼ cup grated parmesan cheese

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh basil

1 tsp grated lemon zest

 

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the shrimp and sprinkle with salt and pepper.  Cook until the shrimp are just opaque in the center, about 3 minutes.  Transfer the shrimp to a bowl to cool.
  2. Return the pan to the heat. Add 1 tablespoon olive oil.  Add onion and garlic and sauté for about 3 minutes. 
  3. Add the rice and stir until coated about 1 minute. Add the wine and cook until the wine is absorbed.
  4. Add a ½ cup of the broth to the rice stirring constantly until liquid is absorbed. When the rice is almost dry, add another ½ cup broth and repeat the process. Continue adding broth until the rice is tender and all the liquid is absorbed.
  5. Stir in the peas, parmesan cheese, parsley, basil and lemon zest and reserved shrimp. Serve immediately.

 

Nutritional information: 238 calories, 15.3 grams protein, 29.1 grams carbohydrates, 6.6 grams fat, 69.6 milligrams cholesterol, 656.9 milligrams sodium, 1.8 grams fiber, 77 milligrams calcium, <1 milligram iron

 

Tip: Risotto turns glutinous when held too long so you should serve it right away.

 

**Allergy Tip: GF, EF, SF, NF, PF, FF.  Double check the chicken broth for soy.  To make milk free

use a milk free cheese substitute for the parmesan cheese.

 

FODMAPs: To make FODMAP friendly omit onion and replace with chopped green onions. 

Omit the garlic and use garlic infused oil.

 

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