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    Dinner

    Shrimp & Mushroom Risotto swirled with Chives & Garlic Herb

    2 servings

    porciones

    50 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2 unit Veggie Stock Concentrate

    4 ounce Button Mushrooms

    1 unit Yellow Onion

    1 clove Garlic

    ¾ cup Arborio Rice

    4 ounce Grape Tomatoes

    ¼ ounce Chives

    2 tablespoon Garlic Herb Butter

    3 tablespoon Parmesan Cheese

    1 teaspoon Chili Flakes

    Salt

    Pepper

    2 teaspoon Olive Oil

    ½ tablespoon Butter

    10 ounce Shrimp

    1 teaspoon Cooking Oil

    Instrucciones

    • In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.

    • Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan. Use pan used for shrimp or chicken here.

    • Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

    • Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.

    • Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired. Stir in shrimp or chicken along with mushrooms.

    • Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve. Shrimp are fully cooked when internal temperature reaches 145°.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    710 kcal

    Grasa Total

    27 g

    Grasa Saturada

    10 g

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    255 mg

    Sodio

    1460 mg

    Carbohidratos Totales

    82 g

    Fibra Dietética

    2 g

    Azúcares Totales

    8 g

    Proteína

    28 g

    2 servings

    porciones

    50 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    2 unit Veggie Stock Concentrate

    4 ounce Button Mushrooms

    1 unit Yellow Onion

    1 clove Garlic

    ¾ cup Arborio Rice

    4 ounce Grape Tomatoes

    ¼ ounce Chives

    2 tablespoon Garlic Herb Butter

    3 tablespoon Parmesan Cheese

    1 teaspoon Chili Flakes

    Salt

    Pepper

    2 teaspoon Olive Oil

    ½ tablespoon Butter

    10 ounce Shrimp

    1 teaspoon Cooking Oil

    Instrucciones

    1

    • In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.

    2

    • Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan. Use pan used for shrimp or chicken here.

    3

    • Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

    4

    • Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.

    5

    • Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired. Stir in shrimp or chicken along with mushrooms.

    6

    • Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve. Shrimp are fully cooked when internal temperature reaches 145°.