Slow cooker shrimp risotto Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 6


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ORGANIC INGREDIENTS

  • 30 ml (2 tbsp) olive oil
  • 2 red onions, finely minced
  • 2 cloves garlic, minced or crushed
  • 240 g (1 1/2 cups) sweet potato, cut into cubes measuring about 1,2 cm (1/2 in.).
  • 120 g (1 cup) celery, finely chopped
  • 15 ml (1 tbsp) fresh ginger, grated
  • 250 g (1 cup) arborio rice
  • 750 g (3 cups) chicken or vegetable broth
  • 250 g (1 cup) canned coconut milk
  • 125 g (1/2 cup) tomato sauce*
  • 125 g (1/2 cup) white wine
  • 5 ml (1 tsp) salt
  • 0,5 ml (1/8 tsp) pepper
  • 10 g (1/3 cup) fresh cilantro, cut
  • 454 g (1 lb) cooked Nordic shrimp, thawed and rinced

PREPARATION

  1. In a large saucepan, heat the oil. Sauté the onions, garlic, sweet potatoes and celery over medium heat for 10 minutes.
    Add the ginger and continue cooking for 1 minute.
  2. Mix together all the ingredients in the slow cooker (except the cilantro and shrimp).
  3. Cover and cook in the slow cooker on high for 2 hours.
    Stir every 30 minutes.
  4. At the last five minutes, add the shrimp and cilantro, mix well.
Slow cooker shrimp risotto Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This risotto is perfect accompanied by an arugula and pear salad. It is also much easier to make than a traditional risotto in a stewing pot. For this recipe, the slow cooker does all the work for us.

TIP

* Pay special attention when purchasing your tomato sauce. Be sure to check the varying sodium content.