Shrimp Risotto
Make this Shrimp Risotto recipe for a simple yet sophisticated dinner! Featuring creamy and tender rice, juicy shrimp, parmesan cheese, mushrooms, and peas, it’s a fuss-free 30-minute meal you can make for any occasion.
Servings: 4
Ingredients
- 2 1/4 cups chicken broth warmed
- 3 tbsp butter
- 1 large shallot minced
- 4 oz. baby bella mushrooms sliced
- 1 tsp salt
- 2 garlic cloves minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 lb. shrimp peeled and deveined
- 1 cup frozen peas
- 1/2 cup parmesan cheese freshly grated, plus more for garnish
- black pepper to taste
- fresh parsley for garnish
Instructions
- Pour the broth into a medium saucepan and heat it over medium-low. You want the broth to be warm but not boiling.
- Meanwhile, heat the butter in a large skillet or heavy-bottomed pot over medium heat, then add the shallot and sauté for 2-3 minutes, then add the mushrooms and salt and cook until soft, about 3 minutes. Add the garlic and sauté for an additional minute.
- Next, add the rice and stir until translucent, 1-2 minutes. Pour in the wine and simmer until most of it is absorbed. Ladle in one cup of the warmed broth and simmer for 4-5 minutes until it’s absorbed. Continue this process, ladling in 1 cup of broth at a time, until there’s only 1 cup of broth left.
- Pour in the final cup of broth, along with the shrimp and peas, and simmer until the shrimp is cooked, stirring occasionally.
- Stir in the cheese, along with salt and pepper to taste. Serve with fresh parsley and extra cheese and enjoy!
Video
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 475kcal | Carbohydrates: 49g | Protein: 34g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 1481mg | Potassium: 639mg | Fiber: 4g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 4mg
