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Published May 8, 2013 | Last Updated November 11, 2022 By Barbara Bianchi 4 Comments

Shrimp And Risotto Recipe

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Naturally gluten free and dairy free shrimp and risotto is a creamy comforting meal. And it’s easier to make than you think.

gluten free shrimp and risottoTonight, John and I decided to create a new dish. Inspired by Jambalaya, we originated our very own Italian version. Cooking together turned the daily task of cooking for the family into a relaxing and romantic experience.

I poured two glasses of wine, he put on some soft music and we had an impromptu dance together while the shrimp simmered. The secret ingredient was amore.

Want to know the verdict on our recipe creation?

The whole family loved it.

And we actually look forward to having it again and again.

Risotto, which is a creamy Italian rice, really sets this dish apart. It’s made with Arborio rice which is a short grain rice that has a high starch content. This is what gives risotto its signature creaminess.

Since it’s rice, it’s gluten free.

It takes patience and lots of stirring, but once you start cooking, it doesn’t take more than 20 minutes to make.

Here’s how to make it.

Instructions

*Free printable recipe card is available at the end of the post.

First we cooked some sweet Italian sausage. The sausage is raw so we boiled it first and then browned it in a skillet.

Then we sautéed the shrimp with onions until it turned pink and set it aside with the sausage.

Shrimp in a cast iron skillet

To turn rice into risotto, small amounts of hot broth are stirred into the rice a little at a time. So I set a small saucepan on a nearby burner to keep the broth hot.

The result is so rich and special. 

Unlike other types of rice, risotto is cooked uncovered. It takes a little patience and lots of stirring to prepare, but it’s well worth it.

How to cook risotto

When your risotto is ready, it should be slightly runny. In Italian, they describe it as all’onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.

Then season with pepper and toss with your shrimp and slices of sausage. Yum. 

Woman serving Gluten Free Shrimp and RisottoPro tips and recipe notes

Wait to add more broth until the liquid has been almost completely absorbed by the rice. This gradual addition of broth is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush.

Ideally, you want to use just enough broth to cook the rice and no more (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).

Leftovers will keep in an airtight container in the fridge for 3 days.

shrimp on a fork over dish of shrimp and risottoWe hope you enjoy this shrimp and risotto. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP.

Happy cooking!

More recipes you’ll love

Salmon Cakes This is a fun way to enjoy salmon for lunch or dinner with just the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor.

Mushroom Risotto in Chicken and White Wine Broth Mushroom risotto in chicken and white wine broth is a delicious creamy Italian rice that turns ordinary mushrooms into a yummy dish.

Jambalaya This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Slow Cooker Pork Osso Buco Risotto is the perfect accompaniment to this traditional Italian meal.

10 Minute Wild Shrimp With Paleo Coconut Sauce This shrimp dish is in a sauce with pepper and pungent paprika giving it a lovely, subtly spicy taste.

Pan-Seared Scallops With Beurre Blanc Sauce Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. I love how it compliments the mild seafood flavor of the fluffy, seared scallops.

Print Pin
5 from 1 vote

Shrimp and Risotto Recipe

Naturally gluten free shrimp and risotto Italiano is a creamy comforting meal. And It's easier to make than you think.
Course Dinner
Cuisine American
Keyword shrimp risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8
Calories 345kcal
Author Barbara Bianchi

Ingredients

  • 16 ounce package Sweet Italian Sausage
  • 3 tablespoons extra-virgin olive oil divided
  • 1 onion diced
  • 1 pound shrimp peeled and cleaned
  • 46 ounces gluten free chicken broth
  • 1 pound Rice Select Arboria Risotto Rice
  • Black pepper to taste

Instructions

Prepare sweet Italian sausage

  • Bring pot of water to a boil. Add Sweet Italian Sausage and boil for 20 minutes. Then brown on a griddle, cut into bite-size pieces and set aside.

Prepare shrimp

  • Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute diced onion about 2 minutes lest it burn and become bitter.
    Add shrimp and cook uncovered, for 4 minutes and turn over and cook another 4 minutes. The shrimp will be pink. Remove shrimp with a slotted spoon and keep warm.

Prepare risotto

  • Heat 1 tablespoon of olive oil to the skillet. Add Risotto and stir until evenly coated with the olive oil. Continue stirring the rice until the edges have turned translucent but the center is still opaque about 2 minutes. You should be able to smell the aroma of toasted rice.
  • Heat broth in a small saucepan on a nearby burner.
    Add 1/2 of the broth to the risotto in the skillet, stir continually. Maintain a slow boil and add 1/2 cup of broth at a time; stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage about 20 minutes
    When the broth is absorbed season with black pepper.
  • Toss shrimp and sweet Italian sausage with Risotto. Serve immediately. The longer Risotto stands, the more the starches will set and you'll lose the creamy silkiness. Buon appetito.

Notes

Tip for risotto: Wait to add more broth until the liquid has been almost completely absorbed by the rice. This gradual addition of broth is key to getting the rice to release its starch and create its own delicious sauce, so don't rush.
Ideally, you want to use just enough broth to cook the rice and no more (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).
Leftovers will keep in an airtight container in the fridge for 3 days.

Nutrition

Calories: 345kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Dairy free, Dinner, Fish & Seafood, Italian, Nut free, Pork, Recipe

Reader Interactions

Comments

  1. Nick says

    May 8, 2013 at 9:19 pm

    This looks delicious. Thanks for sharing this recipe!

    Reply
    • Barbara says

      July 15, 2013 at 11:59 pm

      Thank you for visiting, Nick.

      Reply
  2. ブランド 財布 プラダ says

    November 8, 2014 at 1:15 pm

    I 本当に好きあなたのブログ..とても素敵な色&テーマです。このウェブサイト自身や誰かがあなたのためにそれを行うために雇ったのはデザイン作成を作成でしたか? Plzを返信私はしているよように自分のブログを知っていると知りたいuはからこれを得た場所。 感謝

    Reply

Trackbacks

  1. 10 Minute Wild Shrimp With Paleo Coconut Sauce says:
    July 20, 2020 at 4:47 pm

    […] Shrimp and Risotto: Risotto is a creamy Italian rice that is a wonderful compliment to shrimp. […]

    Reply

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