Shrimp And Mushroom Quinoa Risotto Recipes

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Shrimp and Mushroom Quinoa Risotto image

Recipe From epicurious.com

Categories     Milk/Cream     Mushroom     Parmesan     Quinoa     Clam     Shrimp     White Wine     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 28

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Web Aug 27, 2021  · SHRIMP: Add another small drizzle of olive oil to the skillet along with the shrimp. Season them with a big pinch of salt, pepper, and …

4.9/5 (62)
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Servings 4
Total Time 55 mins

  • MUSHROOM: In a medium saucepan, heat the stock over medium heat when it starts to simmer, reduce the heat to the lowest setting and let it hang out there. In a large sauté pan, add a small drizzle of olive oil to the skillet, along with the mushrooms and sauté them over medium-high until they start to develop some color, about 3-4 minutes. Season them with a big pinch of salt and pepper, remove to a plate.
  • SHRIMP: Add another small drizzle of olive oil to the skillet along with the shrimp. Season them with a big pinch of salt, pepper, and red pepper flakes. Stir and let them cook for just a minute or until they start to curl up like a ‘c’ shape. Remove to the same plate as the mushrooms, set aside.
  • RISOTTO: Drizzle 2 tablespoons of olive oil in the same sauté pan set over medium heat and add the onions to the pan and season them with a big pinch of salt and let them cook for 3-4 minutes then add the garlic and let cook 30 seconds before stirring in the arborio rice. Allow the rice to toast for just 1 minute, then add a 1 cup of the warmed stock and push the mixture around in the pan with a wooden spoon. Set a timer for 20 minutes as soon as you add the broth. When most of the liquid has evaporated from the pan, add another ½ cup of stock, stir, and continue this process until the timer goes off. Test the rice at this point and see if it needs to be cooked longer, you can let it go for another 5 minutes or until the arborio rice has cooked and is soft and creamy. You may not end up using all the broth, it just depends on how much the rice soaks up! I needed about 6 cups.
  • FINISH: Stir in the butter along with the grated parmesan cheese, add the sautéed mushrooms, the shrimp, and the parsley. Cover and let the risotto hang out for about 5 minutes so the flavors have a chance to blend. Serve topped with additional parsley and with lemon wedges.
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Web Sep 19, 2023  · Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. …

3.5/5 (4)
Total Time 30 mins
Servings 4
Calories 216 per serving

  • Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.
  • Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.
  • Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.
  • Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.
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Web May 30, 2018  · A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian …

4.8/5 (12)
Total Time 50 mins
Category Main Course
Calories 607 per serving

  • In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
  • In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
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