Shrimp and Onion Risotto
Courtesy of Minute Rice
Servings: 6
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 2 Tbsp. butter, divided
* 8 oz. fresh mushrooms (white and shiitake), chopped (about 2-1/2 c.)
* 1 large onion, chopped
* 2 c. MinuteŽ 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
* 8 oz. fresh mushrooms (white and shiitake), chopped (about 2-1/2 c.)
* 1 large onion, chopped
* 2 c. MinuteŽ 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.
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.