Shrimp Mushroom Risotto

Shrimp - Mushroom Risotto

Just do it, making

2¼ hours | 1 hour prep

SERVES 6

• 1 lb large shrimp, peeled and deveined
• 1 teaspoon dried marjoram, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 4 ounces porcini mushrooms, sliced
• 2 tablespoons butter
• 1 cup sweet onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 2 (14 1/2 ounce) cans chicken broth
• 1/4 teaspoon ground turmeric
• 1/2 cup dry white wine
• 1/2 cup parmesan cheese, finely shredded (good quality)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon, zest of, grated

1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.