Gluten Free Shrimp Risotto with Peppers, Onions and Carrots

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Gluten Free Shrimp Risotto with Peppers, Onions and Carrots Recipe

This gluten-free shrimp risotto is bursting with colorful peppers, onions, and carrots for a filling and flavorful meal. The creamy arborio rice complements the tender shrimp and grated parmesan cheese to create a satisfying dish that is simple to prepare at home.

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 2 carrots (peeled and diced)
• 3 cups gluten-free chicken broth
• 1 pound peeled and deveined shrimp
• 1 onion, finely chopped
• Season with salt and pepper to taste
• 1 yellow bell pepper, diced
• 1/4 cup grated parmesan cheese
• 1 cup arborio rice

Time Needed

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Instructions

• Warm the olive oil in a large pot over medium heat.
• Cook until the onion and garlic are translucent, about 5 minutes.
• Cook for another 5 minutes after adding the peppers and carrots.
• Stir in the arborio rice to coat it with the vegetables and oil.
• 1 cup at a time, add chicken broth, stirring frequently and allowing the liquid to absorb before adding the next cup.
• Cook for an additional 5-7 minutes, or until the shrimp is pink and cooked through, after about 20-25 minutes, or until the rice is tender and creamy.
• Remove from the heat and add the parmesan cheese.
• Season to taste with salt and pepper and serve hot.

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