Marsala Risotto with Herbed Shrimp

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 2 cups Cremini mushrooms
  • 3 Garlic cloves
  • 2 tsp Rosemary, Fresh
  • 2 cups Spinach, fresh leaves
  • 1/2 Sweet onion, large
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1 1/2 cups Beef stock
  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 3/4 cup Arborio rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Gruyere

• Beer, Wine & Liquor

  • 1/3 cup Marsala, dry

Found on ladybehindthecurtain.com

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

Directions

• 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 BOTH broths 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.