Shrimp and Onion Risotto

Makes 6 Servings

2 Member Ratings


2 Tbsps butter, divided
8 oz fresh mushrooms (white and shitake), chopped (about 2-1/2 cups)
1 onion, chopped
2 cups Minute® White Rice, uncooked
2 cups chicken broth
1/4 tsp ground black pepper
1 lb frozen cooked medium shrimp, thawed
1/4 cup finely chopped parsley
1/3 cup grated Parmesan cheese


  • Melt 1 tablespoon of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 minutes or until tender and golden brown. Remove from skillet.
  • Add remaining 1 tablespoon butter and onions to skillet; cook and stir on medium heat 7 to 8 minutes or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes or until rice is tender.
  • Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.