MUSHROOM AND SHRIMP RISOTTO

Mushroom and Shrimp Risotto image

Easy, creamy, delicious, restaurant-quality risotto! Serve with parsley and additional Parmesan on top.

Provided by Dereck Schauer

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 tablespoon olive oil
½ pound sliced fresh mushrooms
4 cloves garlic, minced
1 tablespoon dried basil
1 cup Arborio rice
½ cup white wine
4 cups chicken broth
¼ pound miniature shrimp, peeled and deveined
⅓ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Heat butter and oil in a skillet over low heat. Stir in mushrooms, garlic, and basil and saute for about 4 minutes. Add rice and toast until golden, 6 to 7 minutes. Add white wine and stir until absorbed, 2 to 3 minutes.
Start adding chicken broth, 1/2 cup at a time; cook and stir after each addition until all broth is absorbed, 2 to 3 minutes per 1/2 cup. Add shrimp during the second to last broth addition; it will be bright pink on the outside with opaque meat when done.
Turn off heat and add 1/3 cup Parmesan cheese; stir until melted. Season with salt and pepper.

Nutrition Facts : Calories 425.1 calories, Carbohydrate 46.2 g, Cholesterol 84.3 mg, Fat 17.8 g, Fiber 1.5 g, Protein 14 g, SaturatedFat 9 g, Sodium 1413 mg, Sugar 2.5 g