I have in the recent years, really taking a liking to cooking (baking especially) but I have wanted to find easy, quick simple recipes that can be good for week days where with work and having a baby, can make it harder to have the time to cook a more extravagant meal (that’s what weekends are for). So while watching instagram stories a few months back, I was influenced by an influencer (haha, pretty ironic) with a shrimp risotto dish. Obviously being gluten-free I had to modify some things and make it my own.
The first thing that came to mind was Knorr’s four cheese risotto. I have been buying these wonderful enveloppes of cheesy goodness ever since I found them in the grocery store. It is unbelievably delicious and even better, its gluten-free. We have been eating it as a side but I thought this would be delish with the shrimp!
I started by making the risotto, which only requires some milk, water and oil (Olive is best). Once that is going, I take my already cooked shrimp (we usually buy the frozen ones) and quickly warm them up in a pan with some olive oil. Once the shrimp is ready, I add it to the risotto. I keep my olive oil and put my cherry tomatoes and spinach leaves to cook a little. Once they are done, I add it all to the risotto, add some Parmesan petals and mix it all up. And voila, a really yummy quick meal. It has really been a go-to meal for us.
My only problem now is finding the risotto. Since Covid hit, it has almost been impossible to find! Their website says its in production, which I hope is right. Once its back on the shelves, I’ll be stocking up for sure! In the mean time, I am on the hunt for a copy-cat recipe so I can whip up some shrimp risotto because trust me it is just so good!
