SHRIMP MUSHROOM RISOTTO RECIPES

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RISOTTO - SHRIMP AND WILD MUSHROOM RECIPE - FOOD.COM



Risotto - Shrimp and Wild Mushroom Recipe - Food.com image

Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.

Total Time 2 hours 15 minutes

Prep Time 1 hours

Cook Time 1 hours 15 minutes

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs large shrimp, peeled and deveined
1 teaspoon dried marjoram, divided
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons olive oil
4 ounces portabella mushrooms, sliced
2 ounces shiitake mushrooms, sliced
2 ounces oyster mushrooms, sliced
2 tablespoons butter
1 cup sweet onion, chopped
1 garlic clove, minced
1 1/2 cups arborio rice
2 (14 1/2 ounce) cans chicken broth
1/4 teaspoon ground turmeric
1/2 cup dry white wine
1 cup frozen peas, small and thawed
1/2 cup parmesan cheese, finely shredded (good quality)
1 tablespoon fresh parsley, chopped
1 teaspoon lemon, zest of, grated

Steps:

  • Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
  • Heat oil over medium high heat.
  • Add shrimp, cook 3-4 minutes, stirring frequently.
  • Remove shrimp from pan and set aside.
  • Add mushrooms to pan and cook 4-5 minutes until browned.
  • Remove mushrooms from pan and set aside.
  • Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
  • Add rice, and stir for 2-3 minutes.
  • In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
  • Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
  • Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
  • Rice should be tender, 25-30 minutes.
  • Add peas, shrimp and mushrooms to last 5 minutes of cooking.
  • Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

Nutrition Facts : Calories 476.2, FatContent 13.7, SaturatedFatContent 5, CholesterolContent 208.5, SodiumContent 1889.5, CarbohydrateContent 50.3, FiberContent 3.7, SugarContent 3.8, ProteinContent 32.6

MUSHROOM AND SHRIMP RISOTTO | ALLRECIPES



Mushroom and Shrimp Risotto | Allrecipes image

Easy, creamy, delicious, restaurant-quality risotto! Serve with parsley and additional Parmesan on top.

Provided by Dereck Schauer

Categories     Main Dishes    Rice    Risotto Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

4 tablespoons butter
1 tablespoon olive oil
½ pound sliced fresh mushrooms
4 cloves garlic, minced
1 tablespoon dried basil
1 cup Arborio rice
½ cup white wine
4 cups chicken broth
¼ pound miniature shrimp, peeled and deveined
? cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat butter and oil in a skillet over low heat. Stir in mushrooms, garlic, and basil and saute for about 4 minutes. Add rice and toast until golden, 6 to 7 minutes. Add white wine and stir until absorbed, 2 to 3 minutes.
  • Start adding chicken broth, 1/2 cup at a time; cook and stir after each addition until all broth is absorbed, 2 to 3 minutes per 1/2 cup. Add shrimp during the second to last broth addition; it will be bright pink on the outside with opaque meat when done.
  • Turn off heat and add 1/3 cup Parmesan cheese; stir until melted. Season with salt and pepper.

Nutrition Facts : Calories 425.1 calories, CarbohydrateContent 46.2 g, CholesterolContent 84.3 mg, FatContent 17.8 g, FiberContent 1.5 g, ProteinContent 14 g, SaturatedFatContent 9 g, SodiumContent 1413 mg, SugarContent 2.5 g

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