SHRIMP + MUSHROOM RISOTTO

Risotto has become one of my favorite dishes ever since I had it in San Francisco for the first time back in March of this year. I enjoyed every single bite of that meal. And I remember thinking, “I can’t believe I just finished all of it!” Little did I know that I was pregnant, remember that post? You can read all about it here.

I didn’t realize how simple it is to make risotto, guess the name makes me think otherwise. As you will notice I provided a photo of the types of ingredients I use for this dish. Also, I substitute ingredients a lot when I’m cooking and I’ll add notes when I do. For instance, I was running low on Arborio rice (which is a key ingredient). So, I added some brown rice as a substitute. Now, you don’t want the brown rice to be the main ingredient, otherwise your risotto will turnout soggy. The only ingredient not pictured above are the shrimp. I believe they were chilling in the sink… Let’s get started shall we?

Total Time: 40 minutes | Servings: 6

Ingredients:

3 Tbsp. Coconut Oil or you can use Extra Virgin Olive Oil

Half of an onion, finely chopped

Salt

Ground Pepper

2 cups Arborio Rice

1 Rosemary Sprig

6 cups Chicken Stock or Low-Sodium Broth

1 lb. Shelled and Deveined Shrimp

8 oz. Mushrooms of your choice, I normally buy what’s on sale

2 Tbsp. Unsalted Butter

1/2 cup Grated Parmesan Cheese

1/2 tsp. Finely Chopped Thyme

Directions:

  1. In a large, heavy saucepan, heat the oil until shimmering. Add the onion, season with salt and cook over high heat, stirring frequently, until softened, 4 to 5 minutes. Add the rice and cook, stirring for 1 minute. Add the rosemary and 2 cups of the stock and bring to a boil. Cover, reduce the heat to low and let simmer for 5 minutes. Stir in another 2 cups of the stock and bring to a boil over high heat. Cover, reduce the heat to low and simmer for 10 minutes.
  2. Season the shrimp with salt and pepper. Stir into the rice along with the mushrooms and the remaining  cups of stock and cook over moderate heat, stirring occasionally, until the shrimp are just cooked and the rice is tender, about 10 minutes. Remove the rosemary. Stir in the butter and cheese and season with salt and pepper. Sprinkle the thyme on top and serve immediately.

 

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