Mushroom and Shrimp Risotto
"We enjoyed this combination of ingredients compiled from several other recipes."
Original is 2-3 servings
Ingredients
Nutritional
- Serving Size: 1 (334.9 g)
- Calories 465.4
- Total Fat - 27.4 g
- Saturated Fat - 8.6 g
- Cholesterol - 234.9 mg
- Sodium - 1643.1 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 3.1 g
- Sugars - 3.3 g
- Protein - 27.2 g
- Calcium - 302.6 mg
- Iron - 2.4 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Warm stock in a small pan and keep ready.
Step 2
In a deep sided skillet, heat oil and add sliced mushrooms. Saute for 4 minutes, sprinkle with salt and pepper, then set aside.
Step 3
In same skillet, add a little more oil, then add shrimp. Sprinkle with salt, pepper and hot pepper flakes. Heat until they start to curl. (NOTE: since my shrimp were pre-cooked, I just warmed them up). Add shrimp to the set-aside mushrooms.
Step 4
Add more oil to same pan. Saute onions until translucent, then add garlic for about 30 seconds more. Add rice and stir until all grains are covered with oil and starting to color a bit.
Step 5
Add one cup of warmed broth and set your timer for 20 minutes.
Step 6
Push rice around with wooden spoon until almost dry, add another cup of broth.
Step 7
Continue to do this until all broth is used up. That should take 20 minutes.
Step 8
When timer goes off, test to see if rice is tender enough. If not you can let it cook for 5 more minutes.
Step 9
Add butter and grated parm. Stir until almost melted. Add the mushrooms and shrimp. Sprinkle with some chopped parsley.
Step 10
Turn off heat, cover and let sit for about 5 more minutes.
Step 11
To serve, sprinkle with extra parsley and a drizzle of lemon juice (optional).
Tips
No special items needed.
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