Mushroom Shrimp Risotto

This Mushroom Shrimp Risotto is made on the stove top with garlic, shallots, Parmesan cheese, and Arborio rice. It's creamy and comforting!

This Shrimp Mushroom Risotto is pure Italian comfort food. It's easy to prepare and feels like a gourmet meal you might order at your favorite restaurant!

Risotto is one of those dishes that feels intimidating and seems complicated, but in reality is easy to make using only a few simple ingredients. There's a great satisfaction that comes when sitting down with a big bowl of risotto that's prepared just right.

Risotto is a northern Italian dish that's made with Arborio rice that's cooked with broth until it reaches a creamy consistency. It's a versatile dish that can be made with any number of vegetables, herbs, meats, and seafood.

This recipe is made with lots of mushrooms that are sautéed in a skillet on the stove top, along with some garlic, shallots, white wine, and Parmesan cheese. Juicy sautéed shrimp are added to the risotto just before serving.

The great thing about risotto is that it's naturally gluten free, making it a great choice for those looking to enjoy Italian cooking on a gluten free diet. Gluten free or not, you'll love this classic Italian comfort food!

Jump to:

• What Is Risotto?
• Ingredients For Mushroom Shrimp Risotto
• What Are The Best Mushrooms For Risotto?
• How To Add Flavor To Risotto
• How To Make Risotto From Scratch
• What Kind Of Wine Is Best When Making Risotto?
• How To Make Risotto Creamy
• How To Sauté Shrimp In The Skillet
• What To Serve With Mushroom Shrimp Risotto
• How Long Does Risotto Last In The Fridge?
• Can Risotto Be Frozen?
• Mushroom Shrimp Risotto

What Is Risotto?

Risotto is a classic northern Italian dish made with Arborio rice that's cooked in broth. The rice is fairly starchy and the broth draws that starch out as it cooks resulting in its characteristic creamy texture.

Arborio rice is a variety of short-grain rice with a rounded shape. It remains firm and chewy after cooking, making it the best choice when preparing risotto (so long as it is not overcooked).

It looks similar to orzo pasta, but Arborio rice is not a type of pasta and does not contain any wheat.

Arborio rice can be found in the rice section of your local grocery store, or purchased online.

Ingredients For Mushroom Shrimp Risotto

Here's what you'll need to make it.

• 8 cloves Garlic (split)
• 2 Shallots (or 1 onion)
• 2 8 oz. packages Mushrooms (any variety)
• 3 Tbsp. Olive Oil (split)
• 2 Tbsp. Unsalted Butter (split)
• ⅔ cup White Wine
• 1 ½ cups Arborio Rice
• 4-5 cups Low Sodium Chicken Broth
• 1 cup Parmesan Cheese (split)
• 1 lb. Shrimp (peeled and deveined)
• ¾ tsp. each Kosher Salt and Pepper (split)
• Paprika for garnish (optional)
• Fresh Herbs such as Parsley, Basil, or Thyme for garnish (optional)

What Are The Best Mushrooms For Risotto?

Any variety of fresh mushrooms may be used to make risotto. I opted for Cremini (also known as 'Baby Bella') mushrooms, because they are easily found in most grocery stores.

White button mushrooms and Portobello mushrooms are also great options if you're looking for a variety that's readily available in supermarkets.

Feel free to grab any fresh mushrooms from your local farmer's market. Here are some mushroom varieties that work well when making risotto:

• Shiitake
• Oyster
• Morel
• Chanterelle
• Maitake

You can also feel free to use a couple different mushroom varieties when making this risotto. This will add more depth of flavor to the dish.

The mushrooms are sautéed in a skillet along with some olive oil, salt and pepper until softened. They are then removed and added back into the dish near the end of the cooking time.

Sautéing the mushrooms first helps to draw out the moisture and intensifies their natural flavors.

1. Start by wiping any dirt from 2 8 oz. packages of fresh mushrooms (any variety). Remove the stems from the mushrooms if desired.
2. Once the mushrooms are clean, dice them into pieces.
3. Place a large skillet on the stove top and heat to medium.
4. Add 2 Tbsp. olive oil to the skillet.
5. Once heated, add the diced mushrooms along with ¼ tsp. each kosher salt and pepper.
6. Sauté the mushrooms for 10-12 minutes, stirring occasionally.
7. After the mushrooms are fragrant and softened, remove them along with any juices and set aside.

How To Add Flavor To Risotto

Risotto is a dish that boasts a variety of subtle, balanced flavors.

None of the flavors overwhelm any of the others. The garlic, shallots, and white wine work to bring out the flavors of the mushrooms and any other ingredients used to top it.

Arborio rice is kind of a 'blank canvas' in terms of flavor, which means that it's incredibly versatile and the reason that risotto can be made with anything from butternut squash to peas to lobster.

1. Mince 8 cloves of garlic (reserve a small amount of the minced garlic to be added to the shrimp at a later time).
2. Mince 2 shallots (or 1 onion).
3. Return the skillet to the stove top and heat once again to medium.
4. Add 1 Tbsp. unsalted butter to the skillet and allow to melt.
5. Once melted, add the minced garlic and shallots (or onion). Sauté the garlic and shallots for 3-4 minutes, stirring often.
6. Add 1 ½ cups Arborio rice to the skillet and sauté for 1-2 minutes, stirring occasionally. This helps to toast the rice a bit.
7. Pour ⅔ cup white wine to the skillet and sauté for 4-5 minutes, stirring occasionally. Sauté until the wine reduces and the smell of the alcohol dissipates.

How To Make Risotto From Scratch

There are a few tricks to employ that ensure risotto comes out creamy and flavorful every time.

• Make sure that the rice is cooked just until al dente. Overcooking the rice will result in risotto that is thick, starchy, and gummy. The best way to ensure that the rice is al dente is to taste it.
• Warm the chicken broth in a separate sauce pan before adding it to the rice. Cold broth shocks the rice and prevents it from releasing its starch. The starch is what creates a creamy texture.
• Add the warmed broth to the rice one cup at a time. Do this until the rice reaches your desired consistency.
• Stir the rice and broth often to prevent it from sticking to the skillet.

Although it cooks fairly quickly, making risotto requires a bit of patience, it's not one of those 'set it and forget it' dishes.

1. Heat 5 cups of low sodium chicken broth in a sauce pan on the stove top (heat only until the broth has warmed through, there is no need to boil it).
2. Once the broth has heated, add a cup of it to the rice. Stir the broth into the rice. The rice will absorb the broth after a few minutes.
3. Add another cup of broth at this point. Stir again and wait for the rice to absorb the broth.
4. Repeat this process for 16-20 minutes using most of the broth (the amount of broth used may vary depending on the brand of Arborio rice). Eventually, the rice will be plump and won't absorb any more liquid.
5. Make sure that the rice is al dente and not mushy at this point.

What Kind Of Wine Is Best When Making Risotto?

This recipe is made with white wine. It's recommended to use a variety of white wine that you enjoy drinking.

I recommend a dry and crisp variety of white wine, such as Sauvignon Blanc or Pinot Grigio.

Chardonnay is another great option when making risotto.

How To Make Risotto Creamy

The starch from the rice helps to create the characteristic creamy texture that we all love when it comes to risotto, but there are a few other ingredients that help to bump up the creaminess.

1. Once the rice is al dente and has absorbed enough broth, add the cooked mushrooms and any liquid from the mushrooms back into the skillet. Stir the mushrooms into the rice.
2. Add 1 Tbsp. unsalted butter to the risotto, along with ¾ cup shredded Parmesan cheese and ¼ tsp. each kosher salt and pepper.
3. Fold the butter, cheese, salt and pepper into the risotto until completely combined.
4. Remove the risotto from the heat and set aside.

Feel free to use Parmesan, Asiago, Pecorino Romano, or any combination of these dry, salty cheeses to make this Mushroom Shrimp Risotto.

How To Sauté Shrimp In The Skillet

I love to top this risotto with some juicy, garlicky sautéed shrimp just before serving.

The great thing about shrimp (also known as prawns) is that it only takes a few minutes to sauté it in a skillet and the shrimp provides a delicate sweetness that helps to balance out the earthy flavor of the mushrooms.

Feel free to use fresh shrimp if you live near an ocean or an area where fresh seafood is abundant.

For those of us in landlocked states, I recommend 1 lb. of uncooked Easy Peel Shrimp. I do not recommend precooked shrimp, as it tends to become rubbery after it is cooked.

1. Thaw 1 lb. of raw shrimp (if frozen).
2. Peel the shrimp and remove any veins (if using fresh shrimp).
3. Place a skillet on the stove top and heat to medium-high. Add 1 Tbsp. olive oil to the skillet.
4. Add the peeled shrimp to the skillet along with ¼ tsp. each kosher salt and pepper.
5. Sauté the shrimp for 2 minutes on the first side.
6. After the first side is opaque, flip the shrimp over and sauté for another 1-2 minutes on the second side.
7. Add the remaining minced garlic to the skillet and sauté for 1 minute, or just until fragrant.
8. Remove the skillet from the heat after the shrimp are fully cooked (the safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if necessary).

Love shrimp? Check out these recipes!

• Mexican Shrimp Bowls
• Air Fryer Shrimp Tacos
• Sheet Pan Shrimp Tacos
• Vietnamese Inspired Shrimp Salad
• Skillet Shrimp and Veggies
• Cajun Shrimp Tacos

What To Serve With Mushroom Shrimp Risotto

Once both the risotto and the shrimp are ready, it's time to serve the dish!

Serve a heaping portion of the mushroom risotto and top with a few of the garlicky shrimp.

Feel free to add some paprika for color and garnish with fresh herbs, such as parsley, basil, or thyme. You can also add a squeeze of fresh lemon juice if you'd like to brighten the dish up.

Sprinkle a bit more of the shredded Parmesan cheese on top for extra richness.

I love dishes like this with fresh vegetable sides like this marinated green bean salad, cherry tomato salad, or fresh pea salad.

Roasted veggies like garlic roasted green beans or Parmesan roasted cauliflower are also great sides.

For a delicious appetizer check out this Kalamata olive tapenade or spinach artichoke dip.

How Long Does Risotto Last In The Fridge?

Any leftovers should last 2-3 days stored in an airtight container in the refrigerator.

Be sure to allow the risotto to cool completely before transferring to the fridge for storage.

Can Risotto Be Frozen?

I would not recommend freezing risotto, as it would adversely affect the taste and texture. This dish is best enjoyed right away, or within a few days.

Love risotto? Don't miss these recipes!

• Beef Short Rib Risotto
• Lemon Pea Risotto

Love Italian flavors? Check out these recipes!

• Italian Short Ribs
• Italian Grilled Chicken Sandwich
• Mozzarella Grilled Cheese
• Chicken Marsala Pasta
• Sheet Pan Italian Chicken
• Chicken Sausage Spaghetti
• Green Pasta Sauce
• Spinach Walnut Pesto
• Homemade Spaghetti Sauce
• Arugula Pesto Prosciutto Pizza

Looking For More Risotto Recipes? Don't Miss These!

Risotto alla Milanese

Chicken Risotto

Butternut Squash Risotto