Shrimp and Mushroom Risotto with Red Onions and Carrots

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Shrimp and Mushroom Risotto with Red Onions and Carrots Recipe

This creamy Arborio rice risotto recipe combines savory shrimp and earthy mushrooms with sweet red onions and carrots. To add richness and flavor, the dish is finished with grated Parmesan cheese. Ideal for a relaxing dinner at home.

Ingredients

• 4 cups chicken broth
• 1 lb mushrooms, sliced
• 1/2 cup grated parmesan cheese
• 1 1/2 cups arborio rice
• Season with salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 2 carrots, diced
• 1 pound peeled and deveined shrimp
• 1 red onion, chopped

Time Needed

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Instructions

• Warm the olive oil in a large saucepan over medium-high heat.
• Cook until the shrimp are pink, about 2-3 minutes.
• Take the shrimp out of the pan and set aside.
• Melt the butter in the skillet.
• Cook until the mushrooms, red onion, and carrots are tender, about 5-7 minutes.
• Stir in the Arborio rice to coat it with the butter and vegetable mixture.
• Cook, stirring occasionally, for 1-2 minutes, or until the rice is lightly toasted.
• Cook, stirring constantly, until the white wine has been absorbed by the rice.
• Begin by adding one ladleful of chicken broth at a time, stirring constantly and allowing the broth to absorb before adding more.
• Continue adding broth for 20-25 minutes, or until the rice is tender and creamy.
• Combine the cooked shrimp and Parmesan cheese in a mixing bowl.
• Season to taste with salt and pepper.
• Serve immediately and enjoy.

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