Description
Creamy shrimp and mushroom risotto is a delightful culinary experience that transports you to a cozy Italian trattoria.
Ingredients
Scale
- 1 cup Arborio rice
- 1 lb large shrimp, peeled and deveined
- 8 oz cremini or shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened (3-4 minutes).
- Add sliced mushrooms; cook until golden brown (5-7 minutes).
- Stir in Arborio rice until coated in oil. Pour in white wine; let simmer until absorbed.
- Gradually add warm broth one ladle at a time, stirring frequently until the liquid is mostly absorbed before adding more (20-25 minutes).
- Once the rice is creamy yet al dente, fold in shrimp and Parmesan cheese. Cook until shrimp are pink and opaque.
- Stir in butter and parsley just before serving. Adjust seasoning with salt and pepper if needed.
Notes
- Serve immediately for best texture.
- Pair with a side salad or garlic bread.
- Can substitute shrimp with chicken or vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg