Mushroom Caprese Risotto with Balsamic Shrimp
A traditional side dish is the star of the dinner table in this simple meal, bringing together the classic flavors of caprese, prosciutto, and shrimp in a creamy, white wine risotto.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 1 cup baby portobello mushrooms sliced
- 1 cup grape tomatoes quartered
- 2 cloves garlic diced
- 1 large shallot dlced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine pinot grigio or chardonnay
- 3-4 cups vegetable broth boiling hot
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh basil chopped & divided
- 3/4 cup fresh mozzarella diced
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic diced
- 1/2 pound raw shrimp peeled, deveined, and washed
- Dash of salt
- Splash of dry white wine
- 2 ounces prosciutto chopped
In a medium skillet over low heat, combine 1 Tablespoon each oil and butter and melt, stirring to blend.
Add mushrooms. Saute 10-15 minutes, stirring occasionally.
Stir in the tomatoes, and feel free to add a splash of wine right before removing the skillet from the heat. Set aside.
Keep a pot with your broth simmering in it nearby, as you must add boiling broth to the rice to cook it properly.
In a large saute pan set over medium heat, heat the remaining butter and oil. When hot, add garlic and shallots to the pan and saute 1-2 minutes.
Add the rice, stirring occasionally, for about 2 minutes, so it can soak up all the fat from the butter and oil. Reduce heat to medium low.
Add the white wine, and stir until it is almost all absorbed.
Add 1 cup of broth and a pinch of salt, stirring constantly until it is fully absorbed. Repeat, adding ½ cup of broth each time and stirring until desired doneness and creaminess is reached. The total process should take between 15 and 20 minutes.
Add 2 Tablespoons basil, remaining salt, and pepper just before the final cup of broth is fully absorbed, then remove from heat when it's done.
Stir in mushroom-tomato mixture until well blended, then add diced mozzarella while it's all still hot to help with melting.
Heat olive oil in a medium skillet over medium heat; when hot, add vinegar and garlic and stir for about 30 seconds.
Add the shrimp, salt, and splash of wine. Saute for 3-5 minutes until opaque in color, flipping shrimp as needed.
Assemble risotto as above, then top with shrimp, prosciutto, and remaining basil. Serve & enjoy!
Calories: 650kcal | Carbohydrates: 69g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 184mg | Sodium: 1671mg | Potassium: 366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 8.9mg | Calcium: 203mg | Iron: 5mg