Shrimp & Mushroom Risotto | Valentine's Dinner

Shrimp and Mushroom Risotto is a simple and comforting dish, yet fancy enough for a date night or to impress company! It’s rich, creamy and incredibly delicious!

Shrimp & Mushroom Risotto

Ingredients
1 lb shrimp, peeled and deveined
1 teaspoon paprika
8 oz mushrooms, sliced
1/2 cup onions, diced
1 1/2 cups Arborio rice
6 cups chicken broth
1/3 cup Parmesan cheese
4 tablespoons butter

Directions
Season shrimp with paprika, salt and pepper.
Pour chicken broth in a pot, bring to a boil and remove from heat.
Heat oil in another pan and sauté shrimp. Cook until cooked through, about 2-3 minutes. Remove, set aside and wipe pan clean.
Add more oil and sauté mushrooms over medium high heat. Season with salt and pepper and cook for 4 minutes. Remove and set aside.
Add more oil and sauté onions for 2 minutes.
Add rice and cook for another minute.
Add 1 cup of of chicken broth and stir until the liquid has been completely absorbed into the rice. Lower heat to medium and add a 1/2 cup of chicken broth at a time, stirring until all the liquid has been evaporated before adding the next 1/2 cup. Continue until all the chicken broth has been used (season with salt and pepper at the halfway point). This process will take about 20-25 minutes. The rice should be tender when it’s through cooking.
Stir in Parmesan cheese and butter and season with salt and pepper.

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