Shrimp Risotto with Pinot Grigio, Radicchio, and Peas
Need a gluten free and pescatarian main course? Shrimp Risotto with Pinot Grigio, Radicchio, and Peas could be a spectacular recipe to try. One serving contains 407 calories, 37g of protein, and 10g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. If you have arborio rice, pepper, vegetable broth, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.
Instructions
Combine first 3 ingredients in Dutch oven over medium heat. Bring to a simmer and keep warm.
Heat 1 tablespoon butter and olive oil in a Dutch oven over medium-high heat; add shallots, and saut until tender.
Add rice, and cook, stirring constantly, 1 minute.
Add wine, and cook until almost evaporated.
Add 1/2 cup warm broth; cook, stirring constantly, until liquid is absorbed.
Repeat procedure with remaining broth, 1/2 cup at a time. Stir in peas and shrimp; cook, stirring constantly, 4 minutes. Stir in radicchio; cook 1 minute or until wilted.
Add remaining 1 tablespoon butter, cheese, and pepper, stirring until cheese melts.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.
Caposaldo Pinot Grigio
Caposaldo Pinot Grigio features a dry, crisp, vibrant texture and delicate aromas of white fruit, flowers and almonds.Pairs well with white meats, fish, seafood, pasta dishes and delicate cheeses.