Slow cooker shrimp risotto - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Name: Slow cooker shrimp risotto - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
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

www.cuisinelangelique.com

Easiest risotto made in a slow cooker, perfect with arugula and pear salad—savor the simplicity!

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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