This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small." -Neil Armstrong, Astronaut
I do love risotto. The rich creaminess that the rice creates when it is cooking coupled with the sweet onion and garlic make for the perfect foundation for a complete meal. Adding the peas to the veggies and rice along with the rich, salty, umami flavors of the parmesan cheese is the perfect pairing for the paprika coated shrimp.
You can use almost any seafood with this dish – a lovely whitefish like cod or halibut would work but so would other shellfish like sea scallops.
The key to risotto is to stir slowly and then a bit more frequently to release some of the starchiness into the dish and make it creamier.
Servings: 2 | Serving size: about 3 cups
Cooking Time: 45 Minutes
This recipe can easily be multiplied and keeps well for about 48 hours in the fridge. Reheat gently.
Place 1 teaspoon of the olive oil in the bottom of a large skillet.
Heat over medium and add the garlic and onion.
Cook gently until the onions just begin to turn translucent. Adjust the heat to not cook to fast and stir frequently.
Add the arborio rice and stir.
Cook for about 2 minutes and then add the salt and pepper. Stir frequently.
Add the stock and enough water to cover the rice.
Simmer on medium for about 15 minutes. Stir occasionally at first and then frequently.
While the rice is cooking, dust the shrimp with the paprika.
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.
When the rice is almost done, add the peas and goat cheese and stir.
Add a little more water if needed and cook for about 3 - 5 minutes until the peas are heated through.
Reduce the heat to low and stir occasionally while cooking the shrimp.
Place a large skillet over medium high heat.
Add 2 teaspoons of olive oil and when the pan is hot add the shrimp.
Cook for about 3 to four minutes on each side.
While the shrimp is cooking fold the parmesan into the risotto.
Divide the cooked rice between two bowls and top with the shrimp.
Serving size: 1 cup
|Calories 520||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||21%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 55g||20%|
|Dietary Fiber 6g||21%|
|Vitamin A 12%||Vitamin C 28%|
|Calcium 12%||Iron 23%|
|Vitamin K 20mcg||Potassium 600mg|