Name: Mushroom and Shrimp Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Low-sodium chicken broth - 1 ¼ cups; Arborio rice - 1 ¼ cups; Extra-virgin olive oil - 2 tablespoons; Uncooked medium shrimp, peeled and deveined - 12 ounces; Italian seasoning, divided - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Sliced mushrooms - 1 (8 ounce) package; Onions, chopped - 2 medium; Green bell pepper, chopped - 1 medium; Red bell pepper, chopped - 1 medium; Minced garlic - 1 tablespoon; Grated Parmesan cheese - ¾ cup

Ingredients for - Mushroom and Shrimp Risotto

1. Low-sodium chicken broth 1 ¼ cups

2. Arborio rice 1 ¼ cups

3. Extra-virgin olive oil 2 tablespoons

4. Uncooked medium shrimp, peeled and deveined 12 ounces

5. Italian seasoning, divided 1 tablespoon

6. Salt and ground black pepper to taste 1 tablespoon

7. Sliced mushrooms 1 (8 ounce) package

8. Onions, chopped 2 medium

9. Green bell pepper, chopped 1 medium

10. Red bell pepper, chopped 1 medium

11. Minced garlic 1 tablespoon

12. Grated Parmesan cheese ¾ cup

How to cook deliciously - Mushroom and Shrimp Risotto

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.

3 . Stage

Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.

4 . Stage

Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.

5 . Stage

Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.

6 . Stage

Bake in the preheated oven for 30 minutes.