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🍽️ Creamy Risotto with Shrimp and Porcini Mushrooms

485 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 1 tbsp olive oil
• 300 g risotto rice
• 150 ml dry white wine
• 1 l vegetable broth
• 250 g porcini mushrooms
• 200 g large shrimp (peeled and deveined)
• 4 sprigs parsley
• 40 g parmesan (1 piece)
• 10 g butter (2 tsp)
• salt
• pepper

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and garlic.
3. 3. Heat the oil in a pot.
4. 4. Sauté the shallot and garlic until translucent over medium heat.
5. 5. Add the rice to the pot.
6. 6. Sauté the rice over low heat for about 3 minutes.
7. 7. Pour in the wine.
8. 8. Let the wine reduce until almost completely evaporated.
9. 9. Add enough broth to cover the rice.
10. 10. Let the broth reduce while stirring.
11. 11. Repeat the process of adding and reducing the broth.
12. 12. Stop when the broth is used up and the rice is al dente.
13. 13. This takes about 20 minutes.
14. 14. Clean the mushrooms.
15. 15. Wipe the mushrooms with a kitchen towel.
16. 16. Slice the mushrooms into thin strips.
17. 17. Rinse the shrimp under cold water.
18. 18. Pat the shrimp dry.
19. 19. Cut the shrimp into bite-sized pieces.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Finely chop the parsley leaves.
23. 23. Grate the Parmesan cheese.
24. 24. Heat 1 teaspoon of butter in a frying pan.
25. 25. Fry the mushrooms over medium heat.
26. 26. Fry the mushrooms until the released liquid has evaporated.
27. 27. Add the shrimp to the pan.
28. 28. Fry the shrimp for 1 to 2 minutes.
29. 29. Season the shrimp with salt and pepper.
30. 30. Mix the mushroom and shrimp mixture into the risotto.
31. 31. Add the parsley to the risotto.
32. 32. Add the remaining butter to the risotto.
33. 33. Add the Parmesan cheese to the risotto.
34. 34. Season the risotto to taste with salt and pepper.

Nutrition per serving

• kcal: 485
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 61 g