MUSHROOM AND SHRIMP RISOTTO

Mushroom and Shrimp Risotto image

This is a simple, creamy risotto dish made special with sauteed shrimp.

Provided by STORMYSHORES

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 ¼ cups low-sodium chicken broth
1 ¼ cups Arborio rice
2 tablespoons extra-virgin olive oil
12 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon Italian seasoning, divided
salt and ground black pepper to taste
1 (8 ounce) package sliced mushrooms
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tablespoon minced garlic
¾ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 46.5 g, Cholesterol 94.8 mg, Fat 8.7 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 264.2 mg, Sugar 3.7 g