Risotto Shrimp and Wild Mushroom
Indulge in the luxurious flavors of this Risotto Shrimp and Wild Mushroom recipe, a restaurant-quality dish perfect for weeknight dinners or special occasions. Creamy Arborio rice is infused with aromatic garlic, shallots, and a splash of dry white wine, creating the perfect base for tender, succulent shrimp and earthy wild mushrooms like shiitake or porcini. Finished with a touch of Parmesan cheese, a hint of fresh lemon zest, and a sprinkle of parsley, this risotto achieves the perfect balance of richness and brightness. With just 50 minutes from start to finish, this one-pan masterpiece is as satisfying to make as it is to savor. Perfect for fans of Italian cuisine, seafood, and hearty comfort food, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Vegetable stock
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 pound Shrimp, peeled and deveined
- 1 cup Wild mushrooms (e.g., shiitake, cremini, or porcini), sliced
- 3 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 0.5 cup Dry white wine
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 1 teaspoon Lemon zest
Instructions
Heat the vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or wide saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Season lightly with salt and pepper, then remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of butter and cook the wild mushrooms for 4-5 minutes until softened and lightly browned. Remove the mushrooms from the skillet and set aside with the shrimp.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the shallot and garlic until translucent and fragrant, about 2-3 minutes.
Stir in the Arborio rice and toast it in the skillet for 1-2 minutes until the grains are lightly coated and slightly translucent around the edges.
Pour in the white wine and cook, stirring constantly, until the liquid has mostly evaporated.
Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process until the rice is tender and creamy, about 20 minutes.
Once the risotto is done, lower the heat and stir in the cooked mushrooms, shrimp, remaining 1 tablespoon of butter, grated Parmesan cheese, and lemon zest. Mix well to combine.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve immediately, garnished with freshly chopped parsley and an additional sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 7279 mg | 316% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 23.7 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1105 mg | 85% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
