Champagne Shrimp Risotto- Low Fat







This is a pretty simple but elegant looking dish that is lowfat! This recipe makes 6 servings. You may subsitute the champagne with chicken broth or white wine. If you use gluten free clam juice and cheese it is a gluten-free dinner also! Shrimp and rice create an excellent source of iron!


2 pounds of uncooked peeled, cleaned and deveined shrimp

2 tablespoons of butter

1 onion, thinly sliced

1/2 cup brut champagne

1 1/2 cups of  Arborio rice

2 cups warm chicken broth

1 cup clam juice or water

1/2 cup parmesan cheese

1 1/2 cups chopped arugula

1/2 teaspons black pepper

Fresh chopped parsley if desired


1.  In a 14 inch skillet or large dutch oven, melt butter over low to medium heat. Place in onion and cook until tender. Add shrimp and cook until pink (about 7 minutes). Removeshrimp from skillet and cover to keep warm.

2.  Splash the champagne to the onions and cook until the liquid has evaporated. Stir in rice, stirring for 5 minutes. Meanwhile, mix the broth and the clam juice and our half of the mixture over the rice. Cook uncovered, stirring ocassionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 a cup at a time, untii rice is creamy and tender. ( about 20 minutes)

3. About 5 minutes before it is complete, stir in shrimp, argula, cheese and pepper. Sprinkle with parsley before serving.



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