Gluten-Free Shrimp Risotto Recipe
By: Gillian on August, 1, 2012
Arborio rice is a special kind of Italian rice used for making risotto. When cooked and stirred in broth, it forms a wonderfully creamy texture, yet firm to the bite (what the Italians refer to as “al dente”). Here, a basic risotto is transformed into a gluten-free dinner entrée by adding shrimp cooked in wine.
1 Tbs butter
1 small onion, diced
1 lb fresh shrimp, shelled and deveined
1/2 cup dry white wine
3 Tbs canned crushed tomatoes
1 cup frozen green peas
Salt & pepper
In a large saucepan, heat the butter over medium heat and sauté the onion until tender and golden. Add the shrimp and wine; stir until most of the wine has evaporated. Add the crushed tomatoes and peas; stir until the peas are cooked. Season with salt and pepper. Cover and set aside.
5 cups chicken broth (gluten-free)
2 Tbs olive oil
2 Tbs butter
2-3 Tbs diced shallots
1 1/2 cups Italian Arborio rice
1 Tbs Parmesan cheese, finely grated
1 Tbs butter
Grated Parmesan cheese for garnish
In a small saucepan, bring the broth to a gentle simmer and cover. In a medium sized, heavy frying pan, heat the olive oil and 2 tablespoons of butter over medium heat. Cook the shallots until they turn a light golden color. Add the rice and stir for 1-2 minutes. Add 1/2 cup of the broth (keep the rest simmering as before) and stir until the broth has been absorbed by the rice. Continue adding broth with constant stirring (very important to get the right texture), 1/2 cup at a time as before, until it has all been added (it should be complete in about 35-40 minutes); after cooking for 10 minutes, add half the shrimp mixture. The rice should be creamy and not too wet. Stir in the rest of the shrimp mixture, 1 tablespoon of Parmesan cheese and 1 tablespoon of butter. Serve immediately and sprinkle with grated Parmesan cheese.