Shrimp Risotto

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.

Pour the broth into a medium saucepan and heat it over medium-low. You want the broth to be warm but not boiling.

Meanwhile, heat the butter in a large skillet or heavy-bottomed pot over medium heat, then add the shallot and sauté for 2-3 minutes, then add the mushrooms and salt and cook until soft, about 3 minutes. Add the garlic and sauté for an additional minute.

Next, add the rice and stir until translucent, 1-2 minutes. Pour in the wine and simmer until most of it is absorbed. Ladle in one cup of the warmed broth and simmer for 4-5 minutes until it’s absorbed. Continue this process, ladling in 1 cup of broth at a time, until there’s only 1 cup of broth left.

Pour in the final cup of broth, along with the shrimp and peas, and simmer until the shrimp is cooked, stirring occasionally.

Stir in the cheese, along with salt and pepper to taste. Serve with fresh parsley and extra cheese and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens