Ingredients
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2 lbs large shrimp, peeled and deveined
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1 teaspoon dried marjoram, divided
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1 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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2 tablespoons olive oil
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4 ounces portabella mushrooms, sliced
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2 ounces shiitake mushrooms, sliced
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2 ounces oyster mushrooms, sliced
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2 tablespoons butter
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1 cup sweet onion, chopped
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1 1/2 cups arborio rice
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2 (14 1/2 ounce) cans chicken broth
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1/4 teaspoon ground turmeric
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1/2 cup dry white wine
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1 cup frozen peas, small and thawed
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1/2 cup parmesan cheese, finely shredded (good quality)
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1 tablespoon fresh parsley, chopped
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1 teaspoon lemon, zest of, grated
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1 garlic clove, minced
Instructions
- Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
- Heat oil over medium high heat.
- Add shrimp, cook 3-4 minutes, stirring frequently.
- Remove shrimp from pan and set aside.
- Add mushrooms to pan and cook 4-5 minutes until browned.
- Remove mushrooms from pan and set aside.
- Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
- Add rice, and stir for 2-3 minutes.
- In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
- Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
- Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
- Rice should be tender, 25-30 minutes.
- Add peas, shrimp and mushrooms to last 5 minutes of cooking.
- Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.