Gluten-Free Living – A Delicious Dish

Ingredients

1 lb uncooked medium shrimp in shells, thawed if frozen

2 tablespoons butter or margarine

1 medium onion, thinly sliced

1/2 cup brut champagne, dry white wine or Progresso™ chicken broth

1 1/2 cups uncooked Arborio or other short-grain white rice

2 cups Progresso™ chicken broth (from 32-oz carton), warmed

1 cup clam juice or water, warmed

2 cups chopped arugula, watercress or spinach

1/3 cup grated Parmesan cheese

1/2 teaspoon ground pepper

Chopped fresh parsley, if desired

1.

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2.

In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
3.

Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
4.

About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

EXPERT TIP:
Even though you may be tempted, don’t rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.

*Shrimp and Rice create an excellent source of iron, a mineral important for transporting oxygen to working muscles*