It’s a NEW year and you know what that means!  HEALTHY EATING!!!  That why I love this Marsala Risotto with Herbed Shrimp.   I love the creamy texture of the risotto and all the flavor the herbs gave the shrimp.  This lightened up Italian dish is healthy and delicious!

Marsala Risotto with Herbed Shrimp - Lady Behind The Curtain

Risotto is made with Arborio rice.  Arborio rice is a Italian short grain rice.  The high starch content makes this rice perfect for risotto.

This was my first attempt at making risotto and I must say it was a lot easier than I thought it would be.  The way to make risotto creamy is by only adding a half a cup of broth at a time, stirring until all the liquid is absorbed, adding another half cup and repeating until the rice is cooked through and creamy.

Marsala Risotto with Herbed Shrimp - Lady Behind The Curtain

Do you love shrimp as much as I do?  Try these other recipes using shrimp.  SHRIMP ETOUFEE, EASY SHRIMP SCAMPI AND SHRIMP TACOS WITH ROASTED CORN SLAW.

Marsala Risotto with Herbed Shrimp

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4

Marsala Risotto with Herbed Shrimp

Ingredients

  • 1 tablespoon olive oil
  • 2 cups cremini mushrooms, sliced
  • 1/2 large sweet onion, chopped
  • 3/4 cup uncooked Arborio rice
  • 3 garlic cloves, minced
  • 1/3 cup dry Marsala
  • 1 1/2 cups chicken stock
  • 1 1/2 cups beef stock
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 pound raw shrimp, shelled and deveined
  • 1/2 cup Gruyere, shredded
  • 2 cups fresh spinach leaves

Instructions

  1. In a large saucepan heat oil, cook mushrooms and onion until tender and lightly browned.
  2. Add rice and 1 clove of garlic.
  3. Cook and stir for 2 to 3 minutes or until rice begins to brown.
  4. Add Marsala, cook and stir until Marsala is absorbed.
  5. Meanwhile, in a medium saucepan bring BOTH broths to boiling and keep at a simmer.
  6. Add 1/2 cup of broth to the rice mixture, stirring constantly.
  7. Continue to cook and stir over medium heat until broth is absorbed.
  8. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed (this should take 20 to 25 minutes).
  9. In a bowl combine the thyme, rosemary, pepper, salt and the remaining 2 cloves of garlic.
  10. Rub on prepared shrimp.
  11. Lightly coat a grill pan with non stick cooking spray.
  12. Heat grill.
  13. Cook shrimp until no longer pink (about 5 minutes per side).
  14. Add cheese to rice mixture until cheese is melted.
  15. Stir in spinach.
  16. Spoon risotto on plates and top with shrimp.
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Comments

Marsala Risotto with Herbed Shrimp — 10 Comments

  1. OMG!!!! This is one of the BEST recipes I’ve made in years and I am a HUGE foodie! I did add extra salt, pepper and thyme to the risotto and marinated the shrimp in EVOO with the herbs for a while before grilling but seriously this risotto was fabulous!!!! Restaurant quality! Thank you so much for sharing!!!!!

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