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Mushroom shrimp risotto with Parmesan cheese in white bowls.
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4 from 9 votes

Mushroom Shrimp Risotto

This Mushroom Shrimp Risotto recipe is creamy and made with garlic. It's got Parmesan cheese and makes the best Italian dinner for two!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: shrimp mushroom risotto, garlicky shrimp risotto, mushroom risotto with shrimp
Servings: 4
Calories: 375kcal
Author: Christine Rooney



  • Mince garlic and onion and chop 2 packages of mushrooms into small pieces.
  • Heat 1 Tbsp. olive oil in saute pan. Add mushrooms and ¼ tsp. each of kosher salt and pepper. Saute for 5 minutes, stirring frequently. Remove from pan and set aside.
  • Heat 1 Tbsp. of butter in pan. Add half the minced garlic and entire onion to pan. Saute for 4-5 minutes, stirring frequently.
  • Add 1 ½ cups Arborio rice to garlic and onions. Saute rice for 1-2 minutes, stirring often. Rice will brown a bit as it cooks.
  • Add ⅔ cups white wine to the rice. Saute for 2-3 minutes, stirring often.
  • Heat 6 cups of chicken broth in a separate pan on stove top. Broth should be heated through but not boiled.
  • Add the warmed broth to the rice one cup at a time. Add a cup and cook for a minute or so, stirring often. Add another cup and cook for a few minutes, stirring often. Repeat this process with the remaining broth over the course of 16-20 minutes.
  • Once the rice has reached desired consistency, add 1 Tbsp. of butter, ½ cup shaved Parmesan cheese, and generous pinch of salt and pepper. Stir together. Fold in the sauteed mushrooms.
  • In a separate pan, heat 1 Tbsp. olive oil. Add the remaining garlic and saute for 1-2 minutes, stirring often. Add 1 lb. peeled shrimp along with ¼ tsp. each of salt and pepper. Saute for 4-5 minutes, stirring occasionally.
  • Mince ½ cup or so of chopped herb of choice.
  • Place the risotto in serving bowls and top with garlicky shrimp. Add a handful of chopped herbs, a generous amount of shaved Parmesan, and a dusting of paprika on top of the risotto.



Top the risotto with herb of choice.
Adjust salt and pepper levels to taste.


Calories: 375kcal