Description
A rich and creamy risotto with shrimp and mushrooms, perfect for a comforting meal.
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 and keep it warm.
- In a large pan, heat olive oil and butter over medium heat.
- Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until softened.
- Stir in Arborio rice and cook for 1-2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- When rice is almost done, add shrimp and cook until pink.
- Stir in heavy cream and Parmesan cheese.
- Season with salt and pepper, garnish with parsley, and serve.
Notes
- Use fresh shrimp for the best flavor.
- Stir constantly to achieve a creamy texture.
- Adjust broth quantity if needed for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg