Who says living without nightshades (tomatoes, peppers, white potato and eggplant) has to be dull........no way!

Shrimp and Mushroom Risotto

Risottos are a gift from the Italians and there’s many version for us to enjoy.  It’s a great vegetarian option, and for the carnivore, the sky is the limit. This recipe marries shrimp and mushroom with the delicate flavors of the carefully prepared risotto. Creating a risotto takes a little time, but it’s a well worth the effort and it’s exciting to see this dish take form.       Serves 6.

6 cups chicken broth

3-4 tablespoons olive oil

3 cups mushroom, sliced

2 shallots, minced

4 tablespoons butter

8 tiger shrimp, peeled and cut in bite size pieces

Sprinkle garlic powder

½ teaspoon turmeric

1 ½ cups Arborio rice

½ cup dry vermouth or white wine

1/3 cup Parmesan cheese, grated

1/4 cup chives, sliced

Kosher salt and pepper, to taste

Bring chicken broth to a boil, reduce heat and keep warm. Place 2 tablespoons olive oil in a medium skillet; add mushrooms, sauté about 5 minutes until glossy and softened. Remove mushrooms and liquid to a small bowl, set aside.  In the same skillet, add shallots and 2 tablespoons butter, sauté until transparent, set off heat. In a small skillet, place shrimp, 2 tablespoons butter, garlic powder, and turmeric; sauté until shrimp turns pink, set off heat. In the medium skillet containing shallots, add 2-3 tablespoons olive oil and rice.  Bring heat to medium high and stir rice constantly until it becomes a golden color. Scrap pan thoroughly during process.  Add vermouth or white wine, continue to stir. When liquid has evaporated, begin to add ½ cup warm chicken broth at a time, mixing well. Continue adding broth ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, about 15-20 minutes. (Rice should be done but not mushy.)  At this point, add the mushrooms, shrimp, Parmesan cheese, chives, and salt and pepper, to taste. If risotto needs moisture, add a drizzle of olive oil. Serve immediately with a mixed green and red cabbage salad.

Nightshade free

Gluten free