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)

14 Pinches 1 Photo

Baby Kato

Beautiful Shore Country, NB

Updated on Mar 11, 2015

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.

Rate

prep time 1 Hr

cook time 1 Hr 15 Min

method Stove Top

yield 6 serving(s)

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

How To Make risotto - shrimp and wild mushroom

Step 1

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

Step 2

Heat oil over medium high heat.
Step 3

Add shrimp, cook 3-4 minutes, stirring frequently.
Step 4

Remove shrimp from pan and set aside.
Step 5

Add mushrooms to pan and cook 4-5 minutes until browned.
Step 6

Remove mushrooms from pan and set aside.
Step 7

Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
Step 8

Add rice, and stir for 2-3 minutes.
Step 9

In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
Step 10

Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
Step 11

Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
Step 12

Rice should be tender, 25-30 minutes.
Step 13

Add peas, shrimp and mushrooms to last 5 minutes of cooking.
Step 14

Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
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