Mushroom Risotto And Shrimp Scampi Risotto

Mushroom Risotto And Shrimp Scampi Risotto

When people come over for brunch one thing that always creates a problem is what to cook. Especially for those who are more health-oriented. But healthy can be boring and you certainly do not want to serve a palate of mundane food to your guest. So, here we have presented amazing recipes of flavourful, filling and healthy risottos. Now, don’t fret over what to cook and just appreciate the period with your guests. 

 

Mushroom Risotto

Serves 4 

Total Time 1 hour

 

Ingredients

  • 8 c. Low-Sodium Chicken or Vegetable Broth
  • 1 tbsp. Extra-Virgin Olive Oil
  • 1 Onion (Finely Chopped)
  • 2 tbsp. Butter (Divided)
  • 2 Cloves Garlic (Minced)
  • 1 lb. Button Mushrooms (Sliced)
  • 1 Bay Leaf
  • 4 Sprigs Thyme (Leaves Removed)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 c. Arborio Rice
  • 1/2 c. White Wine
  • 1 c. Freshly grated Parmesan
  • 3/4 c. Frozen Peas (Thawed)
  • 2 tbsp. Chopped Fresh Parsley

 

Methods

  1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
  2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
  3. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
  4. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
  5. Add the mushroom mixture back into the rice.
  6. Stir in Parmesan and peas then garnish with parsley. Serve warm.

 

 

Shrimp Scampi Risotto

Serves 4 

Total Time 40 minutes

 

Ingredients 

  • 3 tbsp. Butter (Divided)
  • 1 large Onion (Diced)
  • 4 Cloves Garlic (Minced and Divided)
  • 1 c. Arborio Rice
  • Kosher Salt
  • 4 c. Low-Sodium Chicken Broth
  • 1 1/2 c. dry White Wine Divided
  • Juice of 2 Lemons
  • 2 tbsp. Freshly Chopped Parsley (Plus More For Garnish)
  • 1 tsp. Crushed Red Pepper Flakes
  • 1 lb. Medium Shrimp (Peeled and Deveined)
  • 1 c. Freshly grated Parmesan

 

Method

  1. In a large deep-sided skillet or pot over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt.
  2. In batches, begin adding broth, 1/2 cup at a time, making sure broth is fully absorbed before adding the next batch. Once the broth is done, add 1 cup wine and simmer, stirring occasionally until fully absorbed.
  3. Meanwhile, cook shrimp: In a large skillet over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and red pepper flakes and stir, 2 minutes, then add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer, then add shrimp mixture and Parmesan to risotto and stir until combined and creamy.
  4. Serve with parsley.