Shrimp risotto | the ultimate shrimp dish!

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Heat 1 tablespoon of olive oil in a frying pan over low heat.

Finely chop 1 small shallot and add it to the pan, cooking for 5 to 7 minutes until translucent.

Add 1 cup of carnaroli rice or arborio rice to the pan and stir until all grains are coated in oil for a couple of minutes.

Pour in 1/2 cup of white wine and let it simmer until reduced in volume.

Grate 1 small tomato and set aside.

Once the wine is reduced, add a ladle full of hot chicken stock to the rice and stir for 10 to 20 seconds, then let it simmer.

Continue adding stock whenever the liquid reduces, until the stock is almost gone.

Add 1/2 cup of shrimp and 1/2 cup of green peas to the pan along with the remaining stock and stir.

Cook for about 5 to 7 minutes until the shrimp are perfectly cooked and the rice is creamy.

Stir in 1/4 cup of grated parmesan cheese and taste for seasoning, adjusting with salt if necessary.

Add a small cube of butter, cover the pan, and let it sit for 5 minutes off the heat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens