Naturally gluten free and dairy free shrimp and risotto is a creamy comforting meal. And it’s easier to make than you think.
Tonight, 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.
*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.
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.
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.
Pro 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.
We 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.
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Shrimp and Risotto Recipe
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.
- 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.
- 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 minutesWhen 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.
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