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Gluten Free Shrimp Risotto
Prep time
Cook time
Total time
Gluten Free Shrimp Risotto
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 cup Riceselect Arborio Rice - naturally gluten free
- 1 pound wild caught jumbo shrimps, shelled and deveined (reserve the shells)
- 6 cups water
- 2 celery stalks, cut into 2 inch
- few sprigs of fresh thyme
- 1 small onion chopped
- ½ teaspoon peppercorns
- 4 tablespoons butter
- lemon juice
- 1 cup tomatoes, diced and drained
- 2 large shallots, finely chopped
- 2 to 3 tablespoons fresh chopped parsley
- 2 tablespoon olive oil
- salt and pepper
- ¾ cup Holland House White Cooking Wine - gluten free
Instructions
- In a medium to large pot, combine 6 cups water, the celery, thyme, shrimp shells, onion, and peppercorns. Bring to a boil then lower to simmering. Let simmer for about 30 to 45 minutes then drain. Discard all the veges. Keep the broth warm.
- Meanwhile, saute shrimps with butter and season with salt and pepper. Squirt lemon juice on the shrimp at the end and let sizzle for few seconds. Chop shrimps and set aside.
- Heat a large deep saute pan to medium heat. Add olive oil, 2 tablespoons butter and shallots. Saute until soft about few minutes. Add the rice and stir to coat. Heat rice for 2 minutes then stir in the wine. Cook until absorbed. Add 1 ladle of the shrimp broth at a time until fully absorbed. Keeping the heat to medium. Stir the risotto almost constantly so it doesn't stick. Repeat until rice is al dente. You might not need all the broth. Add the tomatoes, shrimps and 2 tablespoons parsley. Season risotto with salt. Remove from heat and cover for 1 minute.
- Serve with more parsley. Yum!
2 comments
This is naturally gluten free recipe. So delicious!
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