Shrimp and Mushroom Risotto

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

Yield: 4

Prep Time: 3 minutes

Cook Time: 45 minutes

Total Time: 48 minutes

A creamy dish perfect for cold winter nights.

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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

1. Defrost the shrimp under running cold water. Pat-dry with a paper towel.
2. Chop the onion, garlic, mushroom and tomato. Divide the garlic. Warm the chicken broth.
3. 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.
4. 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.
5. 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.
6. 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!)
7. Add the rice and remaining 2 tbsp. butter, and gently stir while the rice starts soaking up the mixture.
8. 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.
9. 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 Servings
Amount Per Serving: Calories: 529Total Fat: 38gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 164mgSodium: 1798mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 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.)