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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"How luscious lies the pea within the pod."
-
Emily Dickinson, Poet

The refrigerator light goes on...

This is the recipe that proves the Low-carb fanatics wrong. Here is a dish that is full of luscious creamy rice with rich, flavorful Parmigiano Reggiano cheese, shrimp and peas.

This is the food that you love and crave -- comfort food. There’s 56 grams of carbs and only 11 grams of fat. At 472 calories it is a complete dinner. Simple, easy, one pot and one dish and a fork. The research is clear that it is better for you to eat this way for long term health (and weight control) than to get rid of the rice.

Arborio Rice (Risotto)

This is a slightly round, short grained rice with a high starch content. The grains have a pearly sheen. As arborio rice cooks, its starch is released into the cooking liquid to make a creamy, rich sauce. The rice is grown widely in Europe, especially in Italy, but also in Spain (where Calasparra rice is more commonly used). There are now many growers in the U.S that produce an excellent quality Arborio rice.

The term "risotto" actually refers to the Italian rice dish made with Arborio rice, although the two terms have become nearly synonymous.

Shrimp Risotto with Peas

Servings = 2 | Serving size =about 3 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

This keeps well for about 48 hours in the fridge. Reheat gently.

1 Tbsp	extra virgin olive oil
1 clove	garlic (minced)
1/2 large	onion (diced)
1/2 cup	arborio rice
1/4 tsp	salt
	fresh ground black pepper
1 cup	low sodium chicken or vegetable broth
3 cups	water
1/8 tsp	ground paprika
2/3 cup	frozen peas (thawed)
1 1/2 ounces	Parmigiano-Reggiano (grated)
8 ounces	large shrimp (peeled and deveined)

Place the olive oil in the bottom of a large skillet. Heat over medium and add the minced garlic and onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.

Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the chicken stock and enough water to cover the rice. Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

Add the paprika, peas, Parmigiano and shrimp. Add a little more water if needed and cook for about 3 - 5 minutes until the shrimp are cooked through.