Risotto - Shrimp and Wild Mushroom

Total Time
2hrs 15mins
Prep 1 hr
Cook 1 hr 15 mins

Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.

Ingredients Nutrition


  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.
Most Helpful

This was wonderful risotto!! My family devoured it and gave it 2 huge thumbs up. I made this as written and it turned out creamy, cheesy and oh so delicious. I had to add a little extra olive oil to brown the mushrooms in, but all cooking times were right on. I would be proud to serve this dish to company. Thank you BK, for sharing this wonderful recipe...it is definitely a keeper!! *Made for AUS/NZ swap*

Bayhill December 21, 2008

This recipe was just good for hubby and me. Used only 1 lb of shrimp...this was plenty. Did not have Marjoram on hand; substituted basil. Had to more than double the amount of chicken broth called for...recipe on back of arborio rice bag called for 4-5 cups of liquid and was more accurate. Came out a tad too salty for our tastes (possibly because of extra chicken broth).

Maureen in MA January 07, 2013

This recipe isn't bad, but I wouldn't rate it 5 stars. I think it calls for too much shrimp. If I make it again, I will only use one pound. The seasonings were good. Maybe next time, I will add more parmesean cheese.

Scrivener1 December 12, 2011