Shrimp and Portobello Mushroom Risotto

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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


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


    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


- 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.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    I love Risotto, I love mushrooms, I love shrimp. When I saw the ingrediets for this recipe, I had to make it. I bought all the ingredients listed. While preparing I came across "Add Spinach!" No spinach in ingredients! It didn't need it. Very very tasty, a crowd pleaser. - 6/26/08