Shrimp and Portobello Mushroom Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 328.3
- Total Fat: 14.5 g
- Cholesterol: 156.1 mg
- Sodium: 825.6 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.3 g
- Protein: 24.4 g
View full nutritional breakdown of Shrimp and Portobello Mushroom Risotto calories by ingredient
Introduction
Creamy, high protein, low-fat risotto main course that is definitely worth the time and effort! Creamy, high protein, low-fat risotto main course that is definitely worth the time and effort!Number of Servings: 6
Ingredients
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3/4 oz dried porcini mushrooms
2 cups hot water
5 cups low sodium, low fat chicken or vegetable broth
4 tablespoons olive oil
1 tablespoon light margarine
1 small onion, minced
1 medium-sized portobello mushroom, diced
2-3 cloves chopped garlic
1 lb medium-sized raw shrimp, peeled
2 cups Arborio rice
2/3 cup thawed frozen peas at room temp.
2/3 cup parmesan cheese grated
cracked black pepper
Directions
- In a medium bowl, soak the porcini mushrooms in the hot water for a minimum of 30 minutes or more if you have time. After the minimum 30 minutes, strain the porcini mushrooms into a small bowl, RESERVING LIQUID.
- Wash and chop the porcini mushrooms and return them to the reserved mushroom liquid and set aside.
-In a saucepan bring the chicken broth to a boil then reduce heat and continue to simmer.
- Meanwhile, in a large saucepan sauté the onion and sliced mushrooms in 2 tablespoons of olive oil and 1/2 of the margarine until the mushrooms release their liquid.
- Add garlic and shrimp and cook until the shrimp is almost pink, then transfer the sliced mushrooms and the shrimp to a clean bowl and cover.
- Add the remaining 2 tablespoons of olive oil and the other 1/2 of the margarine to the pan that just held the sliced mushrooms and shrimp. Add the rice and sauté for 2-3 minutes, stirring continually.
- Add 1/2 of the reserved mushroom liquid, turn the heat up to high and stir continuously until liquid is absorbed.
- Add the remainder of the mushroom liquid, and stir continuously until the liquid is absorbed.
- Add the simmering broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. This will take about 20-25 minutes total.
- When the risotto is creamy and the rice is al dente, add the shrimp, mushrooms, peas and spinach and stir until peas are heated.
- Add spinach and cook about 1-2 minutes until wilted and all the liquid is absorbed.
- Remove from heat and stir in the parmesan.
- Top with cracked black pepper and parmesan and serve
Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARATEMAMABEAR.
- Wash and chop the porcini mushrooms and return them to the reserved mushroom liquid and set aside.
-In a saucepan bring the chicken broth to a boil then reduce heat and continue to simmer.
- Meanwhile, in a large saucepan sauté the onion and sliced mushrooms in 2 tablespoons of olive oil and 1/2 of the margarine until the mushrooms release their liquid.
- Add garlic and shrimp and cook until the shrimp is almost pink, then transfer the sliced mushrooms and the shrimp to a clean bowl and cover.
- Add the remaining 2 tablespoons of olive oil and the other 1/2 of the margarine to the pan that just held the sliced mushrooms and shrimp. Add the rice and sauté for 2-3 minutes, stirring continually.
- Add 1/2 of the reserved mushroom liquid, turn the heat up to high and stir continuously until liquid is absorbed.
- Add the remainder of the mushroom liquid, and stir continuously until the liquid is absorbed.
- Add the simmering broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. This will take about 20-25 minutes total.
- When the risotto is creamy and the rice is al dente, add the shrimp, mushrooms, peas and spinach and stir until peas are heated.
- Add spinach and cook about 1-2 minutes until wilted and all the liquid is absorbed.
- Remove from heat and stir in the parmesan.
- Top with cracked black pepper and parmesan and serve
Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user KARATEMAMABEAR.
Member Ratings For This Recipe
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