Creamy mushroom shrimp and avocado risotto
Heat olive oil in pan and sauté mushrooms until softened 3-4 min - set aside
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Add remaining bit of olive oil and sauté shrimp 1.5 min on each side seasoning them well
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Then set aside
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Then add shallots and garlic and cook until softened
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Deglaze pan with wine or broth and simmer until reduced
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Add the Arborio rice and stir well to combine
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Add 2/3 of the broth, bring and keep to a simmer 5 min - stir then simmer another 2 min, stirring occasionally as needed
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Then add remaining broth and milk, simmer for another 5 min
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Add in the Parmesan and avocado and stir quite vigorously for 10 seconds
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Stir back in the mushrooms & shrimp, simmer until heated through & the consistency you prefer remembering it will thicken as it cools
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I prefer to take mine off the heat while it’s still soupie because I want my risotto al dente and not overly thick
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Feel free to simmer it longer if you like it thicker
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Full recipe linked
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