Shrimp and Onion Risotto

Shrimp and Onion Risotto

Courtesy of Minute Rice 6 Servings • 10 Min. Prep Time • 30 Min. Cook Time


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


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.