Marsala Shrimp Risotto (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
2 cups sliced cremini mushrooms.
03 -
1/2 a large sweet onion, chopped.
04 -
3/4 cup Arborio rice.
05 -
3 minced garlic cloves.
06 -
1/3 cup dry Marsala wine.
07 -
1 1/2 cups chicken broth.
08 -
1 1/2 cups beef broth.
09 -
1 tablespoon chopped fresh thyme.
10 -
2 teaspoons fresh rosemary, finely chopped.
11 -
1/4 teaspoon black pepper.
12 -
1/2 teaspoon salt.
13 -
450g peeled raw shrimp.
14 -
1/2 cup shredded Gruyère cheese.
15 -
2 cups baby spinach leaves.
# Instructions:
01 -
Season shrimp with a mix of thyme, rosemary, garlic, pepper, and salt, then cook in a pan until pink on both sides, about 5 minutes per side.
02 -
Heat up olive oil, then sauté the mushrooms and onion until they’re soft and lightly browned.
03 -
Stir the rice into the pan with the veggies along with one clove of garlic. Let everything toast for around 2-3 minutes till it turns golden.
04 -
Pour in the Marsala and mix it in until it’s soaked up fully by the rice.
05 -
Ladle in heated broth a little at a time—half a cup per addition—stirring often until the liquid absorbs over 20-25 minutes.
06 -
Fold the spinach and Gruyère into the risotto, then serve alongside the shrimp.
# Notes:
01 -
The Marsala wine adds a delicate, slightly sweet flavor to the dish.
02 -
You can swap spinach with arugula if you prefer.