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Shrimp and Mushroom Risotto Recipe

Shrimp and Mushroom Risotto Recipe

6 servings



2 cups sliced mushrooms

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme leaves

1 1/2 cups arborio rice

1 1/2 quarts reduced-sodium chicken broth

8 ounces peeled, deveined shrimp

2 tablespoons grated parmesan cheese

Salt and pepper, to taste


Saute mushrooms, onion, garlic, and thyme in lightly greased large saucepan until tender, about 10 minutes. Add rice, stir over medium heat 2 to 3 minutes.


Heat chicken broth just to boiling in medium saucepan, reduce heat to low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring until broth is absorbed before adding next 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes, add shrimp during glass 10 minutes. Stir in cheese, season to taste with salt and pepper.

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