It sounds like such a fancy dish and is quite expensive to order in a restaurant. Yet risotto is not only very affordable to make it is simple as well. From start to finish it is ready in less than 30 minutes.
2 TB Butter
1 1/2 c Aborio Rice
3 c hot Chicken Broth
1 lb peeled and devined Shrimp
8 oz sliced Mushrooms
3 Green Onions chopped
1 TB parsley
1/2 c Parmesan Cheese
* One cup of water may be substituted for the broth.
Melt the butter in a nonstick pan over medium heat. Add the rice and saute for 3 minutes. The rice will slightly change color but pick up a nutty flavor.
Begin adding the hot broth in half cup increments. Stirring the rice until all the liquid is absorbed each time. Continue with this process until the rice is tender. You may not end up using all the liquid.
Meanwhile, turn the oven onto 350 degrees. Season the shrimp with the Johnny Seasoning, or salt if you prefer. Spread them in a pan and place into the oven. Keep an eye on them and when they begin to turn pink add the sliced mushrooms and onions. Turn the oven up to 400 and continue cooking until the shrimp and veggies are done. The shrimp will be a rich orange and the mushrooms soft and brown. Remove from the oven and sprinkle with the parsley.
Once the rice is fully cooked add enough liquid to make a creamy sauce.
Add the shrimp and mushrooms. Sprinkle in the cheese and serve immediately.
Total cost was less than $10. I hope risotto does not seem so intimidating and you will give it a try. Don’t be afraid to make it your own by substituting your favorite vegetables and meat, or leave out the meat altogether. What variations can you come up with?