Fish

Shrimp and Portobello Mushroom Risotto is for Dinner.

Shrimp and Portobello Mushroom Risotto takes 10 minutes to prepare.

Shrimp and Portobello Mushroom Risotto takes 25 minutes to cook.

Shrimp and Portobello Mushroom Risotto makes 6 servings.

The ingredients for Shrimp and Portobello Mushroom Risotto are:

3/4 oz dried porcini mushrooms
2 cups hot water
5 cups low sodium, low fat chicken or vegetable broth
4 tablespoons olive oil
1 tablespoon light margarine
1 small onion, minced
1 medium-sized portobello mushroom, diced
2-3 cloves chopped garlic
1 lb medium-sized raw shrimp, peeled
2 cups Arborio rice
2/3 cup thawed frozen peas at room temp.
2/3 cup parmesan cheese grated
cracked black pepper

Here is how you make Shrimp and Portobello Mushroom Risotto:

- In a medium bowl, soak the porcini mushrooms in the hot water for a minimum of 30 minutes or more if you have time. After the minimum 30 minutes, strain the porcini mushrooms into a small bowl, RESERVING LIQUID. - Wash and chop the porcini mushrooms and return them to the reserved mushroom liquid and set aside. -In a saucepan bring the chicken broth to a boil then reduce heat and continue to simmer.- Meanwhile, in a large saucepan sauté the onion and sliced mushrooms in 2 tablespoons of olive oil and 1/2 of the margarine until the mushrooms release their liquid. - Add garlic and shrimp and cook until the shrimp is almost pink, then transfer the sliced mushrooms and the shrimp to a clean bowl and cover. - Add the remaining 2 tablespoons of olive oil and the other 1/2 of the margarine to the pan that just held the sliced mushrooms and shrimp. Add the rice and sauté for 2-3 minutes, stirring continually. - Add 1/2 of the reserved mushroom liquid, turn the heat up to high and stir continuously until liquid is absorbed. - Add the remainder of the mushroom liquid, and stir continuously until the liquid is absorbed. - Add the simmering broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. This will take about 20-25 minutes total. - When the risotto is creamy and the rice is al dente, add the shrimp, mushrooms, peas and spinach and stir until peas are heated.- Add spinach and cook about 1-2 minutes until wilted and all the liquid is absorbed. - Remove from heat and stir in the parmesan.- Top with cracked black pepper and parmesan and serveMakes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user KARATEMAMABEAR.

The nutritional information for Shrimp and Portobello Mushroom Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 328.3

• Total Fat: 14.5 g
• Cholesterol: 156.1 mg
• Sodium: 825.6 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 2.3 g
• Protein: 24.4 g