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.
Servings 6 -8
Calories 345kcal
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.16 ounce package Sweet Italian Sausage
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.1 onion diced, 1 pound shrimp
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.1 pound Rice Select Arboria Risotto 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.Black pepper to taste
- 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).
Can I add vegetables to this dish? Absolutely! You can add sautéed vegetables like peas, asparagus, or bell peppers to enhance the flavor and nutritional content of the dish.
What side dishes pair well with gluten-free shrimp and risotto? A fresh green salad or roasted vegetables make excellent side dishes to complement the flavors of the shrimp and risotto.
How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth. Stir frequently to prevent sticking and maintain the creamy consistency of your risotto.
Nutrition
Calories: 345kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
