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Shrimp and Mushroom Risotto

Serves 3


  • 3 tbsp olive oil
  • 1/4 lb crimini mushrooms, cleaned, stemmed and diced
  • 1/4 lb shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 1 2/3 cups long grain brown rice, uncooked
  • 4 1/4 cups vegetable broth
  • 3 tbsp fresh chives, chopped
  • 1/4 lb frozen peas, thawed
  • Salt and pepper


  • Heat 2 tablespoons olive oil in a large saucepan. Add mushrooms and shrimp and season with salt and pepper. Cook, constantly stirring, for 3-5 minutes until shrimp are cooked through. Transfer to a plate and set aside.
  • Using same saucepan, heat another 1 tablespoon olive oil, and add minced garlic and onion. Sauté for a few minutes until onions begin to turn translucent. Add rice and cook for a few minutes, constantly stirring.
  • Add half a cup of broth. Cook, stirring occasionally, until almost all broth is absorbed. Add another half a cup of broth each time liquid is absorbed until all broth is used and rice is almost cooked (use water if you run out of broth towards end).
  • Add peas, chives, and sautéed shrimp and mushrooms. Cook for a few minutes, constantly stirring. Season with salt and pepper to taste. Transfer to serving plates and serve immediately.