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Shrimp and Shiitake Risotto

Rated : 
 by 22 people
Makes: 4 servings Prep 30 mins Cook 30 mins View Nutrition Facts


  • 4 cups  reduced-sodium chicken broth
  • 1 tablespoon  unsalted butter
  • 1/2 cup  finely chopped onion
  • 3 teaspoons  minced fresh garlic
  • 1 cup  Arborio rice
  • 3/4 cup  dry sherry or dry white wine
  • 4 teaspoons  olive oil
  • 6 ounces  shiitake mushrooms, stemmed, caps sliced (about 2 cups)
  • 2 teaspoons  minced fresh thyme
  • Pinch salt
  • 3/4 pound  medium shrimp, shelled and cleaned (tails removed if desired)
  • 1/4 cup  freshly grated Parmesan
  • 2 tablespoons  minced fresh parsley


1. In a medium saucepan, bring the chicken broth to a simmer; reduce heat to low and keep warm.

2. Melt the butter in a large skillet over medium-low heat. Add the onion; saute until softened, 3 minutes. Add 1 teaspoon of the garlic; saute 30 seconds. Stir in the rice, then add 1/2 cup of the sherry; cook until absorbed, stirring frequently, about 2 minutes. Add 1/2 cup of the broth, stirring until absorbed, 2 minutes. Add remaining broth 1/2 cup at a time; stir each 1/2 cup until absorbed before adding the next. Cook, stirring frequently, until rice is tender and creamy, 20 to 25 minutes.

3. Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and saute until golden, 5 to 7 minutes. Add 1 teaspoon each of the garlic and thyme and the pinch of salt; saute 1 minute and transfer to a plate. Add remaining oil and the shrimp to empty pan; cook 2 minutes. Add remaining garlic and saute 1 minute more. Add remaining sherry and simmer 1 minute, until shrimp are just barely cooked through; set aside.

4. When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, Parmesan, parsley and remaining thyme. Warm 2 minutes. Spoon into bowls and serve.

Shrimp and Shiitake Risotto
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What do you think? Rate this recipe!

Debdusy wrote:

Dinner tonight for my husband and I.

2/5/2014 09:48:02 AM Report Abuse
sonya_ladadok wrote:

Very good but doesn't seem very diet friendly with the butter, cheese and white rice. Used baby portabello instead.

12/15/2011 09:10:27 PM Report Abuse
cannphillips wrote:

Excellent recipe! As stated..labor intensive but well worth it. I doubled the recipe and added diced chicken breast that I sauted using some of the broth from the recipe, a little butter, thyme, parsley and the white wine. Great dish for a small dinner party.

3/26/2011 08:41:55 PM Report Abuse
stacysel1 wrote:

I just made this tonight and used jasmine rice, worked great. It's a bit time consuming but worth it in the end! Make sure to use the low sodium broth, I didn't and it was a bit salty.

3/15/2011 06:02:59 PM Report Abuse
michellelynguye wrote:

Has anyone tried it with jasmine rice?

2/27/2011 10:13:20 AM Report Abuse

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