Shrimp Risotto with Peas – Quick and Easy -One Pot – 25 Minutes – Gluten Free

Shrimp Risotto with Peas-4-poppopcooks.com

Shrimp Risotto with Peas

Yes, you will have this whole meal on the table in 25 minutes or less. Yes, you will use just one pot for the whole meal. Leftovers (if there are any) just go in a zip lock and plop in the freezer for a lunch at work or a super  quick and easy weeknight nuke it no brainer.

Some Helpful kitchen gadgets

First let me recommend that you use Italian Arborio rice. That’s not a brand name, it’s a type of rice. It takes just a little bit longer to cook but the good taste is well worth it.

The best rice for Shrimp Risotto with Peas-poppopcooks.com

Put a saucepan on at medium and add the olive oil. Chop up the onion and add it to the pan. Salt, pepper and a little garlic powder. Mix it all together and when the onion starts to get translucent add the rice. Stir the rice around enough to get all of it coated with the olive oil.

Shrimp Risotto with Peas-poppopcooks.com

Then pour the white wine in and stir it all up. Bring it up to a simmer and stir regularly until the wine has reduced to the top of the rice.

Shrimp Risotto with Peas-2-poppopcooks.com

Put half of the chicken broth into the mix and stir often as it reduces. When the liquid has reduced to the the level of the rice add the rest of the broth. Repeat the stirring and reducing until the rice is cooked. If the liquid has reduced to the level of the rice but the rice hasn’t cooked enough just add more broth – or water – in small doses until the rice is cooked. Then put the shrimp and peas into the pot.

Shrimp Risotto with Peas-3-poppopcooks.com

Mix the peas and shrimp in with the rice and stir often until the shrimp has turned white and opaque in the middle. About 3 – 4 minutes. Mix in the grated parmesan cheese and enjoy your one pot Shrimp Risotto with Peas.

Shrimp Risotto with Peas-4-poppopcooks.com

Top it off with a little more grated Parmesan cheese. Chilled Pinot Grigio or Chablis goes along great with this quick and easy one pot meal.

 

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Shrimp Risotto with Peas - Quick and Easy -One Pot - 25 Minutes - Gluten Free BigOven - Save recipe or add to grocery list Yum
Shrimp, Rice and Peas done all in one pot.
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a saucepan on at medium and add the olive oil. Chop up the onion and add it to the pan. Salt, pepper and a little garlic powder. Mix it all together and when the onion starts to get translucent add the rice. Stir the rice around enough to get all of it coated with the olive oil.
  2. Then pour the white wine in and stir it all up. Bring it up to a simmer and stir regularly until the wine has reduced to the top of the rice.
  3. Put half of the chicken broth into the mix and stir often as it reduces. When the liquid has reduced to the the level of the rice add the rest of the broth. Repeat the stirring and reducing until the rice is cooked. If the liquid has reduced to the level of the rice but the rice hasn't cooked enough just add more broth - or water - in small doses until the rice is cooked. Then put the shrimp and peas into the pot.
  4. Mix the peas and shrimp in with the rice and stir often until the shrimp has turned white and opaque in the middle. About 3 - 4 minutes. Mix in the grated parmesan cheese and enjoy your one pot Shrimp Risotto with Peas.
    Shrimp Risotto with Peas-4-poppopcooks.com
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Sun Dried Tomato Risotto

Sun Dried Tomato Risotto-12-poppopcooks.com

Give this Sun Dried Tomato Risotto recipe a shot. If you’ve had good Italian Risotto in any of it’s many forms I’ll bet that you are a fan. If you use Minute Rice it will take about 10- 15 minutes. If you have the time go with Italian Arborio rice it will be 25-30. But it will be time well spent. The flavor and texture of the Arborio is worth the wait. But, if you’re in a time crunch, minute rice still works real good. Another thing to make the total time shorter is to put the broth in a pot on the stove and have it simmering for you as you add portions of it to the rice.

Look in just about any Italian cookbook for lots of different variations of the basic Italian Risotto recipe. I’ve seen it with red wine, white wine, meat, poultry, fish and/or tons of different veggies. On a busy weeknight you could put the whole meal together in one pot.

Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want.

Sun Dried Tomato Risotto-2-poppopcooks.com

 

Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let’s eyeball a couple of tablespoons of that oil into the pan.

Sun Dried Tomato Risotto poppopcooks.com

 

Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.

Sun Dried Tomato Risotto-3-poppopcooks.com

 

Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.

Sun Dried Tomato Risotto-11-poppopcooks.com

 

Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice.

When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn’t stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.

When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now’s the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn’t add any veggies then as soon as the cheese is blended in it is ready to go.

Sun Dried Tomato Risotto-6-poppopcooks.com

 

It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I’ll bet that you do. Knowing that you didn’t put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!

Sun Dried Tomato Risotto-8-poppopcooks.com

 

 

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Sun Dried Tomato Risotto BigOven - Save recipe or add to grocery list Yum
Rice cooked with red wine and cheese.
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Prep Time 5 minutes
Cook Time 25 minutes
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Prep Time 5 minutes
Cook Time 25 minutes
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Votes: 0
Rating: 0
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Instructions
  1. Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want. Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let's eyeball a couple of tablespoons of that oil into the pan.
  2. Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.
  3. Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.
  4. Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice. When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn't stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.
  5. When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now's the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn't add any veggies then as soon as the cheese is blended in it is ready to go.
  6. It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I'll bet that you do. Knowing that you didn't put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!
Recipe Notes

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Poppop’s Fried Filet of Sole

Pop-pop's Fried Filet of Sole-6-poppopcooks.com

You could prepare Fried Filet of Sole a lot of different ways, but, in my humble opinion, Pop-pop’s is the best. This is the way we like it. And, it’s still under 30 minutes, even taking the Broccoli Risotto into account.

First let’s get the risotto going. Put a saucepan on at medium high with two tablespoons of good extra virgin olive oil or make it 1 of the oil and 1 of butter. Chop up the onion or shallot and add to the pot. Cook until the onion is translucent. Add the rice, salt and pepper, stir to get the rice all coated with the oil.

Pop-pop's Fried Filet of Sole

 

Add the wine and cook until the wine has reduced to the top of the rice. Add about half of the broth and simmer until the rice has absorbed most of the broth. Stir pretty often so the rice doesn’t stick to the bottom of the pot. Add the remaining broth in small amounts and stir. Test it by taking a few kernels of the rice and chewing them. The best is if they are soft on the outside and a little chewy in the middle.

Multi-task while the rice work is going on and put the egg(s) and an equal volume of milk in a shallow serving bowl then whisk them together. In another shallow serving bowl put the flour, the dried dill weed, the red pepper flakes, the lemon zest, the garlic powder, salt and black pepper and grated parmesan cheese. Mix it all together with a table fork or a whisk. Put the filets in the egg mixture. Put a skillet on at medium high and enough plain olive oil or vegetable oil to get about 1/8″ deep.

Put the broccoli and 1/2 of the Parmesan cheese in the rice pot and stir it all together. Reduce the rice to medium low and stir occasionally as you fry the fish. Dip and pat the filets in the flour mixture and carefully lay them in the skillet. As soon as the flour coating is brown carefully turn the filets over and cook the other side. Remove them to a plate lined with paper towels. If you have to do the fish in batches just set the oven to the lowest it can go and put the cooked ones in the oven while you fry the rest.

Serve up your Fried Filet of Sole and your broccoli Risotto with some Tarter sauce and a lemon wedge. A chilled California Vermentino or an Italian Pinot Grigio would go great with this real good meal.

Pop-pop's Fried Filet of Sole-5-poppopcooks.com

 

 

 

 

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Pan fried filet of sole with an easy Risotto.
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Rating: 5
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Cuisine Pop pop's
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
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Cuisine Pop pop's
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. First let's get the risotto going. Put a saucepan on at medium high with two tablespoons of good extra virgin olive oil or make it 1 of the oil and 1 of butter. Chop up the onion or shallot and add to the pot. Cook until the onion is translucent. Add the rice, salt and pepper, stir to get the rice all coated with the oil.
  2. Stir in the wine and cook until the wine has reduced to the top of the rice. Add about half of the broth and simmer until the rice has absorbed most of the broth. Stir pretty often so the rice doesn't stick to the bottom of the pot. Add the remaining broth and stir. When that has been absorbed test it by taking a few kernels of the rice and chewing them. The best is if they are soft on the outside and chewy in the middle.
  3. Multi-task while the rice work is going on and put the egg(s) and an equal volume of milk in a shallow serving bowl then whisk them together. In another shallow serving bowl put the flour, the dried dill weed, the red pepper flakes, the lemon zest, the garlic powder, salt and black pepper and 1/2 of the grated parmesan cheese. Mix it all together with a table fork or a whisk. Put the filets in the egg mixture. Put a skillet on at medium high and enough plain olive oil or vegetable oil to get about 1/8" deep.
  4. Put the broccoli and 1/2 of the Parmesan cheese in the rice pot and stir it all together. Reduce the rice to medium low and stir occasionally as you fry the fish. Dip and pat the filets in the flour mixture and carefully lay them in the skillet. As soon as the flour coating is brown carefully turn the filets over and cook the other side. Remove them to a plate lined with paper towels. If you have to do the fish in batches just set the oven to the lowest it can go and put the cooked ones in the oven while you fry the rest.
  5. Serve up your Fried Filet of Sole and your broccoli Risotto with some Tarter sauce and a lemon wedge. A chilled California Vermentino or an Italian Pinot Grigio would go great with this real good meal.
    Pop-pop's Fried Filet of Sole-5-poppopcooks.com
Recipe Notes

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Italian Mozzarella Rice

Italian Mozzarella rice-17-poppopcooks.com

Italian Mozzarella Rice — This dish is very, very good. I had never heard of it. Not from any of my Italian family and friends. Nor did I ever encounter it in my brief visits to Naples and Rome. But, I have this real good book of Italian recipes called Essentials of Italian Cooking by Marcella Hazan. She is from Italy and very good and down to earth in her instructions. Plus, she gives a brief history of the all the different dishes. This was kind of a tag at the end of the chapter on Risotto. She tells how to make the basic recipe with some shredded fresh basil leaves as the only addition. It’s become a regular with us and once you treat yourself and your gang to it I’ll bet that it starts showing up at your house too.

Cut the butter in to pats and spread it out so that it can get to room temperature quicker. Shred the mozzarella on the largest holes of the grater or just have some of that pre shredded stuff on hand or cut up the mozzarella into very small pieces.

Start the water in a sauce pan at high. When it starts to boil add the salt. Add the rice and immediately stir it for about 8-10 seconds. Cover the pot and lower the heat to a slow but constant boil. Cook it until the rice is al dente, sort of soft on the outside but firm on the inside when you sample some. It could take from 12-20 minutes depending on the kind of rice you are using and how chewy – or not-you like it. We’ve become addicted to Italian Arborio rice, especially for this dish.

Strain the rice and return it to the pot. Don’t put the pot back on the stove. Add the mozzarella and mix it together until the cheese gets stringy.

Italian Mozzarella rice-12-poppopcooks.com

 

Add the grated parmesan and mix until it has melted and is mixed in. Add the butter stir again to melt and mix it in. Serve it immediately.

It’s great just like that but you could add any veggies, meat or seafood that you want to give it some variety and have a one pot meal. Just add the extras to the pot in the minute or two before the rice is done and bring it back to a boil before Straining. If you add chicken, beef or bacon cook it before you add it to the rice. Shrimp and veggies, even if frozen,  will be cooked enough as the water returns to a boil.

We like it with frozen peas added to the pot just before the straining. Here it is like that as a side with some meatballs and salad.

Italian Mozzarella rice-15-poppopcooks.com

 

Here it is with some frozen peas and carrots plus some chopped fresh basil leaves as a side for some Lemon Chicken.

Italian Mozzarella rice-8-poppopcooks.com

 

And as an all in one pot with the shrimp and peas added when the rice is almost done. Then bring it back up to a boil and strain it. Then do the Mozzarella, Parmesan and butter. Serve up your Italian Mozzarella Rice! Topped with some freshly grated Parmesan. A nice Italian red like a Sangiovese or a Barbera adds a nice touch.

Italian Mozzarella rice-17-poppopcooks.com

 

 

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Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
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Instructions
  1. Cut the butter in to pats and spread it out so that it can get to room temperature quicker. Shred the mozzarella on the largest holes of the grater or just have some of that pre shredded stuff on hand or cut up the mozzarella into very small pieces.
  2. Start with the water in a sauce pan at high. When it starts to boil add the salt. Add the rice and immediately stir it for about 8-10 seconds. Cover the pot and lower the heat to a slow but constant boil. Cook it until the rice is al dente, sort of soft on the outside but firm on the inside when you sample some. Stir it a few times as it cooks. It could take from 12-20 minutes depending on the kind of rice you are using and how chewy - or not-you like it. We've become addicted to Italian Arborio rice, especially for this dish. Turn off the burner. Strain the rice and return it to the pot. Add the mozzarella and mix it together until the cheese gets stringy.
  3. Add the grated parmesan and mix until it has melted and is mixed in. Add the butter stir again to melt and mix it in. Serve it immediately.
Recipe Notes

If you add chicken, beef or bacon cook it before you add it to the rice. Shrimp and veggies, even if frozen, will be cooked enough as the water returns to a boil.

 

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