Gluten-Free Shrimp Risotto
Indulge in the creamy decadence of this Gluten-Free Shrimp Risotto, a crowd-pleasing dish designed to impress and satisfy. Featuring plump, perfectly seasoned shrimp paired with rich Arborio rice, this recipe achieves its signature creaminess through a careful process of slow cooking with warm gluten-free chicken or vegetable broth. Elevated with hints of dry white wine, freshly grated Parmesan cheese, and a sprinkling of vibrant parsley and zesty lemon, the dish is a harmonious blend of bold and fresh flavors. Ready in under an hour, this gluten-free risotto is perfect for special occasions or a luxurious weeknight dinner. Serve it warm, and watch as every bite melts in your mouth, delivering comfort and sophistication in equal measure.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1.5 cups Arborio rice
- 5 cups gluten-free chicken or vegetable broth
- 0.5 cup dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 0.75 cup Parmesan cheese, freshly grated
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
- 1 teaspoon lemon zest
Instructions
Heat the gluten-free chicken or vegetable broth in a saucepan over low heat. Keep it warm, but not simmering, for the duration of the cooking process.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion until it's translucent, about 5 minutes.
Add the minced garlic and Arborio rice to the skillet. Stir to coat the rice with the oil and butter, and cook for about 1-2 minutes until the edges of the rice become translucent.
Pour in the dry white wine and let it simmer, stirring frequently, until the wine is mostly absorbed by the rice.
Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and only adding more broth once the previous amount has been mostly absorbed. Continue this process until the rice is al dente (about 18-20 minutes) and creamy.
Stir in the grated Parmesan cheese until it's melted and evenly distributed. Adjust the seasoning with salt and black pepper to taste.
Add the cooked shrimp back into the skillet, along with any juices collected on the plate.
Stir in the chopped parsley and zest the lemon over the risotto. Mix well to combine all the flavors.
Remove from heat and let the risotto sit for 2 minutes to settle. Serve warm.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2557 mg | 197% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
