The other night, I didn’t know what to make for dinner. I have to admit, this kitchen was looking kinda seedy. In our house, we are procrastinators and push everything to the limit.
I was on my third second glass of Cupcake™ Vineyards Sauvignon Blanc, and admiring its pretty design, when the idea hit me. On its back label, the bottle says this wine pairs well with lobster risotto.
I didn’t have lobster, but I DID have some frozen (pre-cooked) salad shrimp. I love you, Cupcake!
Cupcake™ Vineyards Sauvignon Blanc wine is great for this recipe because it has many citrus undertones: Meyer lemons, Key limes, and the New Zealand grapes already bring their own zing to the plate. Delish!
There have been times where I try to impress my foodie husband and things go alright. Sometimes I crash and burn (literally on the burn part), but this was seriously a home run. I surprised myself!
Shrimp and Mushroom Risotto
A creamy dish perfect for cold winter nights.
Ingredients
- 1 1/4 cup of arborio rice, long grain is ok
- 5 cups chicken broth
- 4-5 mashed garlic cloves, divided
- 1/4 red onion, chopped
- 1 baby portobello mushroom, chopped
- 1 Roma tomato, chopped
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/2 lb. frozen salad shrimp, peeled, deveined, tails off, cooked
- 5 oz. unsalted butter, about half a stick
- 1/2 cup Cupcake™ Sauvignon Blanc, or any dry white wine with grated lemon zest
Instructions
- Defrost the shrimp under running cold water. Pat-dry with a paper towel.
- Chop the onion, garlic, mushroom and tomato. Divide the garlic. Warm the chicken broth.
- In a medium, non-stick saucepan melt 2 tbsp of butter, 1/2 the salt and 1/2 the black pepper over low-medium heat. Add 1/2 the garlic. Cook for 1 min.
- Add the shrimp and “cook” for 30-45 seconds on each side. (If using frozen, raw shrimp, cook for 1-2 min. on each side). Remove shrimp and keep warm.
- In the same saucepan, add 2 tbsp. butter, and increase heat to medium-high. Add the onions, mushroom, tomato, the remaining salt and pepper, and cook for 2 min.
- When the mixture begins to simmer, add one cup of the warmed broth and cook for 2 min. Add the wine. (I did a heavy pour!)
- Add the rice and remaining 2 tbsp. butter, and gently stir while the rice starts soaking up the mixture.
- Keep stirring the rice as it cooks, never letting it get fully dry. Once the broth starts to reduce, add another cup of broth. You want the rice to obtain the “tackiness” shown in the picture.
- Once the risotto is cooked, fold the shrimp evenly and reduce heat to low. Cover for 5 min.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 529 Total Fat: 38g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 164mg Sodium: 1798mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 12g
That’s it! If you want to get fancy, you can garnish with some parsley. It honestly will smell so good that you probably won’t have time to garnish before you finish eating it. Enjoy!
(If you want a heartier mushroom taste, add 1-2 more baby portobello mushrooms. I only had one left over from our delicious stuffed mushrooms earlier in the week.)
jess says
This sounds delish, I’m not usually a shrimp person, but this sounds pretty tasty!
jess
Wanderlusted
Kotryna Bass says
this looks and sounds supah delicious and it’s a great alternative for us as the fish is the only meat we can eat in the house. thank you so much for sharing, hun! X
courtneyem says
This looks SO GOOD!! :D
abigail mack says
This sounds so good!!
anothercleanslate says
This might just be on this week’s dinner menu- looks so good!
Amanda* says
This looks GREAT! I am totally going to try it :)
Jess says
mmm- That looks sooo good!
Some Snapshots Blog
Jess
Lisa says
Have you tried Cupcake’s Muscato? I accidentally drank the whole bottle in two glasses. Whoops.
Chloe West says
This looks so yummy! Even better than lobster risotto, because I’m not a big lobster fan. I also love your new blog design! :)
Jordan says
This sounds absolutely delish! I am a new follower and can’t wait to read more. I’m glad to see someone else expressing their love for wine as well!!
Jordan
http://www.lilpasteeaters.blogspot.com
Beth K. says
Anything with Cupcake wine in it gets moved to the top of my list of things to make. Especially if I can drink as I cook!
Thanks for the recipe, Lisette. Can’t wait to try it out!
Rachel says
This looks delicious! Yum.
Jovana {TasteofAugust} says
This sounds so yummy! I should give this a try when i buy some rice!
Adriana says
Ok, dying. This looks DELICIOUS! (Delicious looks weird in all caps) Definitely a to-do recipe!
Michael says
That looks amazing! I’ll be sure to pin this for later!
Blue Dog Belle says
Oh yum!!! This sounds amazing!
Susannah says
Yummy! This sounds fabulous! :-)
[email protected] says
Looks insanely delicious…pinned it!!! :)
XO,
Stephanie
http://www.neverthesamespicetwice.com
Charlie Newman says
I was googling around for a risotto recipe and stumbled onto this. I was a little worried because it was my first time doing risotto but the recipe was detailed enough to keep me on track, and it turned out really well! Thanks for sharing!