Mushroom and Shrimp Risotto

This easy mushroom and shrimp risotto made with white wine and Parmesan cheese is creamy and delicious and tastes like what you'd get at a restaurant.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 425 Calories

Ingredients

• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon dried basil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 4 cups chicken broth
• ½ cup white wine
• 1 cup Arborio rice
• ⅓ cup shredded Parmesan cheese
• ½ pound sliced fresh mushrooms
• ¼ pound miniature shrimp, peeled and deveined

Recipe Instructions

Step 1

Heat butter and oil in a skillet over low heat. Stir in mushrooms, garlic, and basil and saute for about 4 minutes. Add rice and toast until golden, 6 to 7 minutes. Add white wine and stir until absorbed, 2 to 3 minutes.

Step 2

Start adding chicken broth, 1/2 cup at a time; cook and stir after each addition until all broth is absorbed, 2 to 3 minutes per 1/2 cup. Add shrimp during the second to last broth addition; it will be bright pink on the outside with opaque meat when done.

Step 3

Turn off heat and add 1/3 cup Parmesan cheese; stir until melted. Season with salt and pepper.