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How to Make Shrimp Risotto. Easy wheat and gluten free main or appetizer.

Updated on January 22, 2013

Simple Ingredients make for a Delicious Dish

Ingredients for a Risotto
Ingredients for a Risotto | Source

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A brief history of Risotto

Risotto was created in Italy somewhere between the 14th and 16th century. Rice was introduced to Italy by the Moors who ruled Spain, Portugal and Southern Italy. Italy offered a perfect climate for growing short grain rice and it became a staple of the Italian and Spanish peoples.

Served as either an appetizer or main course Risotto consists of four main ingredients: Stock, sauteed vegetables, herbs and flavourings and cheese. To this you can add fish or meat as desired.

The following recipe is adapted from epicurious at www.epicurious.com


Risotto with Shrimp and Parmesan Cheese

Source

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 6 servings

Ingredients

  • 6 cups chicken or vegetable broth, If cooking for gluten free check ingredients when using pre-bought stocks and cubes
  • 1 1/2 cups finely chopped onion
  • 3 minced garlic cloves
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine, dry is preferable
  • 2 cups Fresh baby spinach leaves or peas or sauteed asparagus
  • 1/2 cup chopped fresh basil leaves, use 1 tblsp dried if fresh not available
  • 1/2 cup Parmesan Cheese, As fresh as possible - not processed
  • 1 pound peeled uncooked large shrimp
  • 2 tblsp Olive Oil
  1. Peel shrimp and bring stock to a gentle boil. Add shrimp to stock and cook for 3 minutes. Remove shrimp and keep in a covered bowl. Reduce heat under stock to keep warm.
  2. Heat oil and cook onions and garlic until soft - do not brown, add rice and stir. Cook rice until edges are translucent and middle is still white stirring constantly and add wine. Cook until wine is absorbed.
  3. Add the stock x 3/4 cup at a time. Stir rice and add as liquid is absorbed into rice. You may end up with a little stock left over. Rice should absorb liquid but still have a creamy texture.
  4. Stir in vegetables until blended, stir in basil, then the shrimp and finally the parmesan cheese. Season to taste with salt and black pepper.
  5. Place in a serving dish and garnish with parmesan cheese.
Cook rice until pearls are translucent at edges and still white in the middle, then add the wine
Cook rice until pearls are translucent at edges and still white in the middle, then add the wine | Source

Nutritional Information

calories: 375, fat: 12g, carbs: 28g, protein: 37g (per serving)

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    • teaches12345 profile image

      Dianna Mendez 4 years ago

      I have not tried risotto as of yet, but am willing to give it a try soon. Love your recipe idea with the shrimp added... yum!

    • Lizam1 profile image
      Author

      Lizam1 4 years ago from Victoria BC

      This is a new dish for me too. Hope you enjoy. Thanks for reading.

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