Garlic Shrimp Risotto

  • Time: 35-40 minutes
  • Servings: 5
  • Serving Size: 4.0 ounces
  • Stage: 6 Post- Op (Transition Foods)

INGREDIENTS:

  • Shallot - 1 medium (50 grams)
  • Garlic clove - 3 medium (12 grams or 3 tsp minced garlic)
  • Arborio rice, uncooked - 1/2 cup (90 grams)
  • Vegetable broth, low sodium - 1 1/4 cup (300 grams)
  • White wine vinegar - 1/2 tbsp (8 grams)
  • Olive oil - 1 tbsp (14 grams)
  • Peas, frozen - 1/3 cup (45 grams)
  • Shrimp, uncooked, peeled and deveined - 200 grams
  • Sea salt - 1/4 tsp
  • Nutritional yeast - 1 tbsp (4 grams)
  • Lemon, juice only - 1/4 medium (12 grams)
  • Parsley, chopped fresh leaves - 3 tbsp (6 grams)

INSTRUCTIONS:

  1. Chop the shallot and finely chop or mince the garlic. Measure the amount of rice and vegetable broth that will be needed.
  2. Place a pot over medium heat. Once hot, add half of the olive oil and chopped shallot. Cook for 1-2 minutes. Then add the garlic and cook for 1 more minute.
  3. Add the rice, broth, and white wine vinegar. Cover the pot with a lid and reduce the heat to medium- low. Cook for 25 minutes or until all the broth has been absorbed. Do not uncover while cooking. Remove from heat and add the peas (no need to unfreeze). Mix, cover and let stand for 5 minutes so the peas warm up.
  4. While the risotto cooks, place a pan over medium heat and add the remaining olive oil. Once hot, add the shrimps and season with sea salt (check notes for details on shrimp). Cook for 3-4 minutes or until they turn pink. They should go from being translucent to opaque. Do not overcook them or they may become rubbery. Transfer to a bowl and add to the risotto when it's done.
  5. Add the nutritional yeast and lemon juice to the risotto and gently mix. Serve and garnish with chopped parsley. Enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. You may substitute the shallot with yellow onion if desired. Shrimp should be peeled, clean (deveined), and without a head and tail. If frozen, thaw under running cold water or in the refrigerator overnight. Pat dry and remove the tails before cooking. You may also peel and devein them yourself if desired.

NUTRITION FACTS per serving:

  • Calories 150
  • Protein 11 grams
  • Carbs 19 grams
  • Fat 3 grams
  • Fiber 2 grams
  • Sugar 2 grams
  • Iron 5% DV
  • Calcium 4% DV
  • Sodium 9% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Cooking rice with vegetable broth it a slightly smoother texture. Arborio rice is perfect for risotto's. It leaves it nice a creamy, which is also easier to eat.

Tags: dairy-free, soy-free, gluten-free, gastric sleeve, vsg, bariatric, surgery, recipe

garlic-shrimp-risotto-wm.jpg

*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.