Shrimp Quinoa Risotto

 

Yep, there’s wine in the risotto…

Greetings Glutards! We’re continuing our culinary education with Quinoa this week.  We’re going to start with a fun and easy recipe.  It’s a one pot wonder, Shrimp Quinoa Risotto!

Now typically, fun and easy would not be used to describe risotto.  Traditional risotto is an Italian classic that involves constantly stirring the dish to break down the starches of the rice. This is what makes the risotto creamy.  Well with the quinoa variety of risotto, you can give your arm a rest. 

Here’s what you’ll need:

• 3 TBSP olive oil
• 1 Onion, finely chopped
• 3 Shallots, sliced
• 2 large cloves of garlic, finely chopped
• 1 Cup of quinoa grain, rinsed and drained
• 1/2 Cup white wine
• 1 – 14oz. can of diced tomatoes
• 1 lb. peeled and deveined shrimp
• 1/2 Cup frozen peas
• 2 Cups hot water (or veggie stock)
• 2 TBSP chopped parsley
• 2 TBSP butter
• Salt & Pepper to taste
• Fresh grated parmesan (optional, but it’s delish)

Here’s how ya do:

First, some prep work.  Make sure all of your veggies are chopped and set aside.  This will make it easier when it’s time to add them.  Also, peel your shrimp.  If you bought already peeled shrimp, you’re done with this step.  Great job.  If you have to peel them, do this in the sink and peel each shrimp while rinsing them with cold, running water.  This will ensure you get all of the shell off of the lil’ shrimpies.  Place the peeled shrimp in cold water until needed.

Heat the olive oil in a large sauce pan and cook the onions and shallots on a medium heat for about 5 minutes.  You want them to be soft and fragrant.  It’s gonna smell delicious.

Stir in your 2 cloves of garlic. *Tip:  Instead of trying to finely chop the garlic, use a microplane grater and grate it into the mix.

 

Add your quinoa grain to the party and stir it all up.  Add the white wine to the pan so the quinoa can have a drink.  Hell, pour yourself a drink!  You’ve earned it.  Cook that until the alcohol in the wine has cooked off, and most of the liquid has been absorbed.

 

Once the quinoa has chugged the wine, add the can of diced tomatoes, salt, pepper, and your hot water/stock. *Tip: Even thought the recipe I followed called for 2 cups of hot water, I found that it was a tad too much liquid.  I suggest only adding about a cup, and add more if needed.

Cover your risotto and cook on a low simmer for 10 minutes.  Check it every few minutes and give it a stir or two.  Add your peeled shrimp and peas and recover the risotto.  Cook for an additional 10-15 minutes until your shrimp is fully cooked.

And now, the final flourish.  Stir in your butter, parsley, and parmesan cheese just before serving.  You can top it with additional parmesan once you have it plated and at the table.

Bam! Look at that.  Your finished product is a tasty concoction that kinda resembles risotto.  Let’s face it, it won’t be exactly the same as the traditional version, but it will taste damn good!

Cook.  Stir.  Eat.  Let me know what you think!  On a special side note, this risotto goes out to my old coworker and fan, Katie Smith.  You wanted risotto and you got it, gurl.  Enjoy!

Glutardedly Yours,

 

~Tim

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*This recipe comes to you from Cooking with Quinoa by Rena Patten