Creamy Shrimp and Mushroom Risotto
A comforting and creamy shrimp and mushroom risotto, perfect for a cozy meal any night.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Seafood
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 lb shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the broth in a saucepan until warm but not boiling.
- Sauté the onions and garlic in olive oil and butter until translucent.
- Cook the mushrooms until softened.
- Toast the Arborio rice for 1-2 minutes.
- Add the white wine, stirring until absorbed.
- Incorporate the warm broth gradually, stirring continuously for about 20 minutes.
- Add the shrimp and cook until pink and cooked through.
- Finish by stirring in the heavy cream and Parmesan until creamy.
- Garnish with fresh parsley and serve.
Notes
Stir constantly for a creamy texture, and feel free to customize with different proteins or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg