Shrimp and Peas Risotto
Roasted Radishes
Ingredients
- ½ lb peeled and deveined, large raw shrimp
- 2 tsp olive oil
- ¾ cup gluten-free chicken broth
- 1 tsp gluten-free all-purpose flour
- 1 oz cream cheese
- 1 (8.8-oz) pouch gluten-free microwavable brown rice (see Note)
- ½ cup frozen green peas, thawed
- 1½ Tbsp freshly shredded Parmesan cheese
Instructions
- Sprinkle shrimp lightly with salt and pepper.
- Cook shrimp in hot oil 2 to 3 minutes per side or until shrimp turn pink, stirring occasionally. Remove from skillet; keep warm.
- Whisk together broth and flour. Add broth mixture to skillet; bring to a boil. Add cream cheese, stirring until melted.
- Meanwhile, microwave rice according to package directions. Add rice to sauce; simmer 5 minutes or until thick, stirring often. Season with salt and pepper to taste.
- Add peas; cook 2 minutes. Remove from heat; stir in Parmesan. Top with shrimp.
Side Dish Ingredients
- 1 bunch radishes, trimmed and halved
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
Side Dish Instructions
- Preheat oven to 425°F. Toss together radishes and oil on a greased rimmed baking sheet; spread in a single layer. Bake 20 minutes or until browned and tender.
- Add lemon juice and salt and pepper to taste; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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