Marsala Risotto with Herbed Shrimp
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!
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.
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
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
- In a large saucepan heat oil, cook mushrooms and onion until tender and lightly browned.
- Add rice and 1 clove of garlic.
- Cook and stir for 2 to 3 minutes or until rice begins to brown.
- Add Marsala, cook and stir until Marsala is absorbed.
- Meanwhile, in a medium saucepan bring broth to boiling and keep at a simmer.
- Add 1/2 cup of broth to the rice mixture, stirring constantly.
- Continue to cook and stir over medium heat until broth is absorbed.
- Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed (this should take 20 to 25 minutes).
- In a bowl combine the thyme, rosemary, pepper, salt and the remaining 2 cloves of garlic.
- Rub on prepared shrimp.
- Lightly coat a grill pan with non stick cooking spray.
- Heat grill.
- Cook shrimp until no longer pink (about 5 minutes per side).
- Add cheese to rice mixture until cheese is melted.
- Stir in spinach.
- Spoon risotto on plates and top with shrimp.
Notes
This recipe is from Lady Behind The Curtain
This sounds like a quick and easy meal, Sheryl!
Risotto is my FAVORITE and this recipe looks divine!
Looks great. How many does this serve?
Hi Heather, This recipe serves four. 🙂
How do you use the beef and chicken stock? Are you alternating which one you add?
Hi Stephanie, No, they are heated together.
I made this for dinner tonight and it was a huge hit. Thanks!
Awesome Jessica! Thanks for letting me know. 🙂
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!!!!!
Thanks for the sweet words Farrell. I’m glad you liked it. 🙂
What is the difference between Orzo and Arborio?
Hi Jan, Orzo is a rice shaped pasta and Arborio is a short grained rice. 🙂
Gave this a D, for DIVINE!!!! LOVED it! Super yummy! I am such a foodie, and this was a definite make again!
WooHoo!!!! I’m so glad you liked the recipe Michelle. We loved it too! Thanks for sharing. 🙂
This was amazing! Very rich and so delicious! I will definitely make it again!
Thanks Anne! I’m so glad you liked the recipe. 🙂
Can you substitute vegetable stock? Thanks
Sure! That’ll work too! ♥
Can you use a different cheese? I’m not a fan of gruyere.
Sure Valli. You can use whatever flavor of cheese you like.
Texas Kudos!!!! I found your awesome recipe on Pinterest and showed my sweetie who was not intimidated by risotto!! We live by the Gulf of Mexico & have super fresh shrimp off boats!! We are extremely impressed and agree with the restaurant quality review!! Thank you from the bottom of our southern hearts!!!? Just added ciabatta bread/salad!!! Thanks again!!
That’s amazing Deborah! It’s so cool that you can get fresh shrimp. Living in Arizona there’s no such thing as fresh anything from the sea.
I have a sweet Marsala, would that work?
Hi Doreen, Yes that would work.
ANY TIPS ON MAKING THIS FOR A SIT DOWN DINNER PARTY AS THE ENTREE? SHOULD I LET EVERYONE GET UP AFTER SOUP AND SALAD TO MINGLE IN THE KITCHEN WHILE IS PREPARE THE RISOTTO? I FIGURE IF I HAVE ALL THE INGREDIENTS, PANS, ETC PREP’D, IT WOULD’NT BE TO BAD? DO YOU THINK RISOTTO CAN BE PREPARED AHEAD OF TIME?
Hi Amy, I don’t think this is the best dish to serve at a dinner party. To get the best from the risotto it really needs to be served fresh. That means you’ll be in the kitchen and missing out on enjoying the evening.
Made this tonight and absolutely loved it! Restaurant quality! This is definitely going into my tried and true file. Thanks for sharing this recipe! The only change I made is that I did the shrimp on the stovetop instead of grilling it – flash cook in a nonstick pan. Divine!
Wow Char! Thanks!♥
When do you add the Spanish?
Hi Mary, I think you mean spinach. The spinach is added on step 15.
Is the Marsala in the recipe Marsala wine or Marsala wine Vinegar? Thanks, J
Hi Joan, It is Marsala Wine.
Yum!! Used shrimp from Diamond Shoal Shrimp Co.
Turned out great.
Delicious Patrice!