Risotto - Shrimp and Wild Mushroom

"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."
 
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photo by Maureen in MA photo by Maureen in MA
photo by Maureen in MA
photo by yogiclarebear photo by yogiclarebear
photo by karen photo by karen
photo by karen photo by karen
Ready In:
2hrs 15mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
  • Heat oil over medium high heat.
  • Add shrimp, cook 3-4 minutes, stirring frequently.
  • Remove shrimp from pan and set aside.
  • Add mushrooms to pan and cook 4-5 minutes until browned.
  • Remove mushrooms from pan and set aside.
  • Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
  • Add rice, and stir for 2-3 minutes.
  • In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
  • Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
  • Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
  • Rice should be tender, 25-30 minutes.
  • Add peas, shrimp and mushrooms to last 5 minutes of cooking.
  • Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

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Reviews

  1. Bayhill
    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*
     
  2. Maureen in MA
    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).
     
  3. Scrivener1
    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.
     
  4. yogiclarebear
    My husband and I made this together for his lunches last week. He is obsessed with shrimp fried rice, but I wanted him to get out of his box a little...so we chose risotto. He loved it! It was nice to make, the directions are very good. I found that I had to add a bit more liquid, almost 6 extra ounces. I may not have measured the rice as accurately. Great recipe!
     
  5. Zeeva22
    I just made this and all I can say is, "fabulous!". There was a bit of prep time, would have been less if I figured out the problem with my food processor sooner :) I added scallops, left out the turmeric (my husband doesn't care for it) and also added garlic salt. Simply delicious, beautiful presentation and impressive to serve.
     
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RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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