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!
Servings: 5
Calories: 573kcal
Ingredients
- 8 cloves garlic split
- 2 shallots or 1 onion
- 2 8 oz. packages mushrooms any variety of fresh mushrooms
- 3 Tbsp. olive oil split
- 2 Tbsp. unsalted butter split
- ⅔ cup white wine such as Sauvignon Blanc or Pinot Grigio
- 1 ½ cups Arborio rice
- 5 cups low sodium chicken broth
- 1 cup Parmesan cheese can use Asiago or Pecorino Romano
- 1 lb. shrimp peeled and deveined
- ¾ tsp. kosher salt split
- ¾ tsp. pepper split
- ½ tsp. paprika for garnish - optional
- ¼ cup fresh herbs such as parsley, basil, or thyme for garnish - optional
Instructions
For The Risotto:
- Wipe any dirt from 2 8 oz. packages of fresh culinary mushrooms (any variety). Remove the stems from the mushrooms if desired (optional). Dice the mushrooms into pieces, making sure that they are relatively the same size to ensure that they cook evenly.
- Place a large skillet on the stove top and heat to medium. Add 2 Tbsp. olive oil to the skillet. Once heated, add the diced mushrooms along with ¼ tsp. each kosher salt and pepper.
- Sauté the mushrooms for 10-12 minutes, stirring occasionally. After the mushrooms are fragrant and softened, remove them along with any juices and set aside.
- Mince 8 cloves of garlic (reserve a small amount of the minced garlic to be added to the shrimp later in the cooking process) and mince 2 shallots (or 1 onion).
- Return the skillet to the stove top and heat to medium. Add 1 Tbsp. unsalted butter to the skillet. Once the butter is melted, add the minced garlic and shallots (or onion). Sauté the garlic and shallots for 3-4 minutes, stirring often.
- Add 1 ½ cups Arborio rice to the skillet and sauté for 1-2 minutes, stirring occasionally. This rice will toast a bit in the skillet.
- 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.
- Heat 5 cups of low sodium chicken broth in a separate sauce pan on the stove top (heat only until the broth has warmed through, there is no need to boil it).
- 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. Add another cup of broth at this point. Stir again and wait for the rice to absorb the broth.
- 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.
- 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.
- Add 1 Tbsp. unsalted butter to the risotto, along with ¾ cup shredded Parmesan cheese and ¼ tsp. each kosher salt and pepper. Fold the butter, cheese, salt and pepper into the risotto until completely combined.Remove the skillet from the heat and set aside.
For The Shrimp:
- Thaw 1 lb. of raw shrimp (if using frozen shrimp). Peel the shrimp and remove any veins (if using fresh shrimp).
- Place a skillet on the stove top and heat to medium-high. Add 1 Tbsp. olive oil to the skillet. Add the peeled shrimp to the skillet along with ¼ tsp. each kosher salt and pepper.
- Sauté the shrimp for 2 minutes on the first side. After the first side is opaque, flip the shrimp over and sauté for another 1-2 minutes on the second side, adding the remaining garlic and sautéing both the shrimp and garlic until the shrimp is opaque and the garlic fragrant.
- To Serve: Serve the mushroom risotto with a few of the cooked shrimp, extra Parmesan cheese, a sprinkle of paprika, and some freshly minced herbs, such as parsley, basil, or thyme (optional). Fresh lemon zest or juice may be added to brighten up the risotto (optional).
Video
Notes
The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if necessary.
Any variety of fresh culinary mushrooms may be used to make this risotto.
See copy above for tips on how to achieve optimal taste and texture when cooking risotto.
Nutrition
Serving: 2cups | Calories: 573kcal | Carbohydrates: 56g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 791mg | Potassium: 606mg | Fiber: 2g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 2mg | Calcium: 327mg | Iron: 4mg