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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Shrimp & Pea Risotto

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Medium

Ingredients

1-1/2 Tablespoons olive oil
2 garlic cloves, minced
1/2 cup onion, finely chopped
1 cup arborio rice
1/4 cup dry white wine
4-5 cups gf chicken stock
1/2 pound medium shrimp, peeled and deveined
1 cup frozen peas
2 Tablespoons fresh basil, thinly sliced
1 Tablespoon fresh Italian parsley, finely chopped
Salt and freshly ground black pepper
1 Tablespoon unsalted butter

Directions

In a small saucepan heat chicken stock over medium-low heat.

In a large pan (dutch oven) heat olive oil over medium heat. Add garlic and onions; sauté for 3-4 minutes or until onions are tender. Add rice and sauté until somewhat translucent. Add wine, stirring constantly, until alcohol burns off and rice absorbs liquid.

Ladle one cup of chicken stock into risotto, stirring constantly until liquid is absorbed by rice. Continue process until all liquid is absorbed, being sure to stir constantly. This process should take about 20 minutes. Towards end of process start testing rice consistency. Rice should be al dente; tender with a slight bite to it. Adjust seasonings to taste with salt and freshly ground black pepper.

Add shrimp and peas and continue to stir until shrimp and peas are done, about 3-5 minutes. Stir in parsley and basil. Stir in one tablespoon of butter. Season to taste with salt and freshly ground black pepper and serve immediately.

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