My husband and I love this recipe. I always thought the risotto was hard to make. It really isn’t hard at all, fairly fast to make, and all my family love it too. My favorite is making it with Shrimp with peas, but my husband likes the chicken made with asparagus, and my niece love it Vegetarian with vegetable broth and tofu. Add some fun things you like to make it for your family.
1 pound of raw, and cleaned shrimp; defrosted 2 Tablespoons Butter 8 ounces sliced fresh mushrooms ¼ teaspoon black pepper 2 Tablespoons Olive Oil ¾ cup chopped onion 1 teaspoon minced garlic 1 ½ cups Arborio Rice 5 cups Chicken Broth ½ cup grated Parmesan Cheese, plus more for serving 2 Cups frozen peas OR 2 cups fresh asparagus, cut into 1 inch pieces
Take the shells off the shrimp. Cut the shrimp into bite sized pieces and set aside. In a wide sauté pan, heat the butter over medium heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are lightly browned about 5 minutes. Add the pepper. Remove the mushrooms from the pan.
In the now empty pan, over medium heat add the 2 Tablespoon of oil. Add the onion and sauté 5 minutes. Add the garlic and the rice and stir until the rice begins to turn opaque, about 2 minutes.
Add 1 cup of the broth to the rice. Over medium heat, simmer UNCOVERED, stirring frequently, until all of the broth has been absorbed. Add another cup of the broth and continue cooking the rice. Keep adding broth 1 cup at a time and allowing the rice to absorb it before adding the next cup. When adding the last cup of broth, add the shrimp and the asparagus if using. Cook the rice until tender and shrimp is done, 25 to 30 minutes. Add the mushroom mixture and peas into the finished rice. Stir in the parmesan cheese. Serve with more parmesan cheese sprinkle on top.
Can use chicken instead of shrimp.
This is a Gluten Free dish, just check the chicken broth is Gluten Free.
Hope this becomes a fast made dish at your house too.