Mushroom and Shrimp Risotto
Creamy mushroom risotto with cheese, topped with shrimp sauteed in butter, garlic, spinach and feta. A restaurant-level indulgence you can make at home.
By Noga Schryer · May 13, 2020
Ingredients
For the risotto
- 1 cup risotto rice
- 1 can of mushrooms or a package of fresh mushrooms
- 4 garlic cloves
- 1 large white onion, chopped
- 1/2 cup white wine
- 1 tbsp oil
- 100 g butter
- Salt
- Black pepper or dried chili
- 100 g grated hard cheese
For the shrimp
- Half a bag of frozen shrimp or 500 g fresh shrimp
- 150 g butter
- 2 garlic cloves
- 100 g cubed feta
- Half a bag of chopped spinach leaves
Instructions
- 1
Heat a tablespoon of oil in a medium pot and fry the onion until browned.
- 2
Add the seasonings, garlic and white wine.
- 3
Rinse the risotto rice and add it to the pot.
- 4
Add water to cover and keep stirring.
- 5
Continue stirring every few minutes, adding water until the rice softens - about 20 minutes.
- 6
Add the sliced mushrooms, grated cheese and butter and cook for about 5 more minutes.
- 7
For the shrimp: melt the butter with the garlic in a pan and add the spinach until it wilts.
- 8
Add the shrimp and saute for a few more minutes.
- 9
Add the feta, remove from the heat and serve alongside the risotto.