Gluten-Free Shrimp Risotto

Indulge in the creamy, luxurious flavors of this Gluten-Free Shrimp Risotto, a restaurant-worthy dish perfect for both weeknight dinners and special occasions. Made with tender, sautéed shrimp and rich Arborio rice, this recipe achieves its signature silkiness through the gradual addition of gluten-free chicken or vegetable broth, ensuring a velvety texture with every bite. Infused with dry white wine, garlic, and freshly grated Parmesan cheese, this dish bursts with bold, savory flavors, balanced beautifully by a touch of lemon zest and fresh parsley for brightness. Ready in under an hour, this gluten-free recipe is packed with elegance yet approachable enough for home cooks. Serve it warm for a satisfying, one-pan meal that’s sure to impress.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1.5 cups Arborio rice
• 5 cups gluten-free chicken or vegetable broth
• 0.5 cup dry white wine
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 0.75 cup Parmesan cheese, freshly grated
• 0.25 cup fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 1 teaspoon lemon zest

Directions

Step 1

Heat the gluten-free chicken or vegetable broth in a saucepan over low heat. Keep it warm, but not simmering, for the duration of the cooking process.

Step 2

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Season with salt and pepper. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion until it's translucent, about 5 minutes.

Step 4

Add the minced garlic and Arborio rice to the skillet. Stir to coat the rice with the oil and butter, and cook for about 1-2 minutes until the edges of the rice become translucent.

Step 5

Pour in the dry white wine and let it simmer, stirring frequently, until the wine is mostly absorbed by the rice.

Step 6

Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and only adding more broth once the previous amount has been mostly absorbed. Continue this process until the rice is al dente (about 18-20 minutes) and creamy.

Step 7

Stir in the grated Parmesan cheese until it's melted and evenly distributed. Adjust the seasoning with salt and black pepper to taste.

Step 8

Add the cooked shrimp back into the skillet, along with any juices collected on the plate.

Step 9

Stir in the chopped parsley and zest the lemon over the risotto. Mix well to combine all the flavors.

Step 10

Remove from heat and let the risotto sit for 2 minutes to settle. Serve warm.

Nutrition Facts

Serving size	2510.9 grams (2510.9g)

Amount per serving	% Daily Value*
Calories	2389

Total Fat 119.20g	153%
Saturated Fat 57.90g	290%
Polyunsaturated Fat NaNg
Cholesterol 1093mg	364%
Sodium 8470mg	368%
Total Carbohydrate 119.90g	44%
Dietary Fiber 6.30g	23%
Total Sugars 7.10g
Protein 193.00g	386%

Vitamin D 0IU	0%
Calcium 2557mg	197%
Iron 7mg	41%
Potassium 2679mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 33.2%

Carbs: 20.6%