Shrimp and Onion Risotto
Courtesy of Minute Rice 6 Servings • 10 Min. Prep Time • 30 Min. Cook TimeIngredients |
---|
2 Tbsp. butter, divided |
8 oz. fresh mushrooms (white and shiitake), chopped (about 2-1/2 c.) |
1 large onion, chopped |
2 c. Minute® White Rice, uncooked |
2 c. chicken broth |
1/4 tsp. ground black pepper |
1 lb. frozen cooked medium shrimp, thawed |
1/4 c. fresh parsley, finely chopped |
1/3 c. Parmesan cheese, grated |
Directions:
1. Melt 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.
2. Add remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. 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 min. or until rice is tender.
3. Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.