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Risotto - Shrimp and Wild Mushroom

  • 7minutes
  • 559calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 lbs large shrimp , peeled and deveined

  2. 1 teaspoon dried marjoram , divided

  3. 1 teaspoon salt , divided

  4. 1/4 teaspoon pepper , divided

  5. 2 tablespoons olive oil

  6. 4 ounces portabella mushrooms , sliced

  7. 2 ounces shiitake mushrooms , sliced

  8. 2 ounces oyster mushrooms, sliced

  9. 2 tablespoons butter

  10. 1 cup sweet onion , chopped

  11. 1 garlic clove , minced

  12. 1 1/2 cups arborio rice

  13. 2 (14 1/2 ounce) cans chicken broth

  14. 1/4 teaspoon ground turmeric

  15. 1/2 cup dry white wine

  16. 1 cup frozen peas, small and thawed

  17. 1/2 cup parmesan cheese , finely shredded (good quality)

  18. 1 tablespoon fresh parsley , chopped

  19. 1 teaspoon lemon, zest of , grated

Instructions Jump to Ingredients ↑

  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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