Bring the taste of Italy into your home with this flavor packed dish. Add a glass of white wine and enjoy this shrimp mushroom risotto recipe!
Preparation time: 40 minutes
Cooking time: 20 minutes
What You Need:
- 1 ¼ cup white rice
- 4 cups button mushrooms
- 10 oz. shrimp
- 1 onion
- 4 cups vegetable broth
- ¾ cup grated Parmesan cheese
- 1/3 cup dry white wine
- Chopped parsley
- Extra virgin olive oil
- Pepper, to taste
To get this shrimp mushroom risotto started, wash the mushrooms and cut them into thin slices.
In a skillet, heat extra virgin olive oil and add shrimp. Cook for 5-6 minutes until pink and stir in chopped chives. Remove from heat and set aside.
In a large pan heat 3 tablespoons of extra virgin olive over medium heat. Add onions and cook until golden brown. Then, add mushrooms and cook for 7 minutes, stirring occasionally.
Next, add in the rice and stir constantly over high heat for 1 minute. Blend it with wine and reduce to medium heat.
After 2 minutes add a ladle of broth and stir well. Continue cooking over medium-low heat, adding a ladle of broth at a time. Stir occasionally, not frequently.
After approx. 12 minutes, taste the rice to see if done, remove the pan from the heat.
Add pepper and Parmesan cheese, and stir vigorously for one minute or two, until it becomes creamy.
Once it has a creamy consistency, stir in the cooked shrimp and plate in a shallow bowl or on a plate.
Serve immediately and enjoy this summer dinner recipe!
Shrimp Mushroom Risotto Additional Tips:
Before slicing the mushrooms, trim off all the damaged spots and stems.
Do not stir risotto frequently during cooking time but remember to stir it vigorously after removing it from the heat and adding grated cheese, as it will make it creamier.
Vegetable broth needs to be warm when added to the risotto.