Shrimp & Mushroom Risotto

Serves: 4-6

Prep Time: 5 minutes

Cook Time: 30-40 minutes

Ingredients:
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
2 garlic cloves, minced, divided
1 pound fresh portobello mushrooms, sliced
1 pound shrimp, peeled and de-veined
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated

Directions:
- In a pot, bring chicken broth to a simmer
- In a pan, on medium high heat cook the shrimp, 3-4 minutes. Take out.
- In the same pan, cook the half of the garlic for about 1 minute then toss in the mushrooms.
- Saute for 1 minute. Remove garlic and mushroom. Set aside.
- Add in remaining garlic into the medium-high heat pan.
- Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
- Add the wine and cook until it is nearly all evaporated.
- Now with a ladle, add one cup of warm broth and cook, stirring.
- When the rice has absorbed most of the broth, add another cup.
- Keep doing this until the risotto is slightly firm and creamy, not mushy.
- Add the mushrooms and shrimp into the rice.
- Stir in Parmesan cheese. Cook briefly until cheese has melted.
- Serve hot.


Recipe Source