Mushroom and Shrimp Risotto

Perfect as a main course with veggies, rice, and protein, this shrimp risotto starts out on the stovetop and finishes up in the oven.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 352 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• ¾ cup grated Parmesan cheese
• 2 medium onions, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 ¼ cups low-sodium chicken broth
• 1 ¼ cups Arborio rice
• 2 tablespoons extra-virgin olive oil
• 12 ounces uncooked medium shrimp, peeled and deveined
• 1 tablespoon Italian seasoning, divided
• 1 (8 ounce) package sliced mushrooms

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.

Step 3

Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.

Step 4

Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.

Step 5

Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.

Step 6

Bake in the preheated oven for 30 minutes.