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Shrimp and Onion Risotto
Courtesy of Minute Rice
Servings: 6
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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2 Tbsp. butter, divided
8 oz. fresh mushrooms (white and shiitake), chopped (about 2-1/2 c.)
1 large onion, chopped
2 c. MinuteĀ® White Rice, uncooked
2 c. chicken broth
1/4 tsp. ground black pepper
1 lb. frozen cooked medium shrimp, thawed
1/4 c. fresh parsley, finely chopped
1/3 c. Parmesan cheese, grated
What to do:
1. Melt 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.
2. Add remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.
3. Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.
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