SHRIMP RISOTTO MUSHROOM RECIPES

MUSHROOM AND SHRIMP RISOTTO | ALLRECIPES

Mushroom and Shrimp Risotto | Allrecipes image

This is a simple, creamy risotto dish made special with sauteed shrimp.

Provided by STORMYSHORES

Categories Main Dishes Rice Risotto Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1?¼ cups low-sodium chicken broth
1?¼ cups Arborio rice
2 tablespoons extra-virgin olive oil
12 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon Italian seasoning, divided
salt and ground black pepper to taste
1 (8 ounce) package sliced mushrooms
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tablespoon minced garlic
¾ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 352 calories, CarbohydrateContent 46.5 g, CholesterolContent 94.8 mg, FatContent 8.7 g, FiberContent 2.6 g, ProteinContent 21.1 g, SaturatedFatContent 2.7 g, SodiumContent 264.2 mg, SugarContent 3.7 g

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

Ingredients

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

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