Mushroom and Shrimp Risotto
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 444.3
- Total Fat: 19.6 g
- Cholesterol: 124.0 mg
- Sodium: 894.4 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 2.4 g
- Protein: 20.6 g
View full nutritional breakdown of Mushroom and Shrimp Risotto calories by ingredient
Introduction
Delicious comfort food. Can be made with or without shrimp. Delicious comfort food. Can be made with or without shrimp.Number of Servings: 5
Ingredients
-
1 cup Arborio Rice (Risotto Rice), Dry, Uncooked (by SAPOROUS)
2 cup pieces Shiitake Mushrooms
10 tsp Chicken Broth (kitchen accomplice) (by KOLBERT)
2 serving Butter, Kroger, sweet cream, salted.1tbsp
4 serving Garlic, cooked (1 clove / serving)
1 glass (3.5 fl oz) White Wine
4 oz Romano Cheese
1 tsp Paprika
3 tbsp Extra Virgin Olive Oil
8 oz Shrimp, cooked
1 cup, chopped Onions, raw
Directions
Sauté your mushrooms in a little olive oil and salt and pepper and add a shot of white wine or cognac towards the end of the sauteing .
In a pot add a finely diced small onion or shallot, sauté with 2 Tbs of butter and 2 Tbs of olive oil until soft.
Add 1 or 2 cloves of finely chopped garlic. Sauté for 2 minutes.
Then you add the risotto and just let it toast for about 30 seconds to a minute in all the juices along with 1/2 cup of white wine or cognac. Flambe if desired or stir it in and let it reduce.
Once reduced, add hot vegetable stock or chicken stock 1 ladle at a time, stirring and letting it absorb between each cup.
When it’s almost all absorbed add more. Never stop stirring. After about 10-15 minutes of this taste your rice. Is it done? If not keep stirring. Keep going until the rice tastes about 95% done. At that point add your mushrooms and some Parmesan/Romano cheese. Remove from heat, taste. Is it done? Serve. If not add a little bit of stock and keep going until ready.
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GINERETTE.
In a pot add a finely diced small onion or shallot, sauté with 2 Tbs of butter and 2 Tbs of olive oil until soft.
Add 1 or 2 cloves of finely chopped garlic. Sauté for 2 minutes.
Then you add the risotto and just let it toast for about 30 seconds to a minute in all the juices along with 1/2 cup of white wine or cognac. Flambe if desired or stir it in and let it reduce.
Once reduced, add hot vegetable stock or chicken stock 1 ladle at a time, stirring and letting it absorb between each cup.
When it’s almost all absorbed add more. Never stop stirring. After about 10-15 minutes of this taste your rice. Is it done? If not keep stirring. Keep going until the rice tastes about 95% done. At that point add your mushrooms and some Parmesan/Romano cheese. Remove from heat, taste. Is it done? Serve. If not add a little bit of stock and keep going until ready.
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GINERETTE.