risotto - shrimp and wild mushroom

Name: Risotto - Shrimp and Wild Mushroom
Prep time: 1 h
Cook time: 1 h 15 min
Yield: 6
Cuisine: Italian
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

(2 ratings)

review

Recipe by

Baby Kato

@BabyKato

Beautiful Shore Country, NB

Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of Parmesan. This is a easy to make company dish, creamy and sure to please. Please feel free to use the amount of shrimp you want, we like a lot.

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(2 ratings)

yield 6 serving(s)

prep time 1 Hr

cook time 1 Hr 15 Min

method Stove Top

Ingredients For risotto - shrimp and wild mushroom

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

How To Make risotto - shrimp and wild mushroom

1
Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.

2
Heat oil over medium high heat.
3
Add shrimp, cook 3-4 minutes, stirring frequently.
4
Remove shrimp from pan and set aside.
5
Add mushrooms to pan and cook 4-5 minutes until browned.
6
Remove mushrooms from pan and set aside.
7
Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8
Add rice, and stir for 2-3 minutes.
9
In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10
Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11
Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12
Rice should be tender, 25-30 minutes.
13
Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14
Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
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risotto - shrimp and wild mushroom

Ingredients For risotto - shrimp and wild mushroom

How To Make risotto - shrimp and wild mushroom

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