Risotto - Shrimp And Wild Mushroom Recipe

Name: Risotto - Shrimp And Wild Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 lbs large shrimp, peeled and deveined, 1 teaspoon dried marjoram, divided, 1 teaspoon salt, divided, 1/4 teaspoon pepper, divided, and more.

Yes, Risotto - Shrimp And Wild Mushroom falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto - Shrimp And Wild Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions