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.
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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.
Course Main Course
Cuisine Italian
Keyword caprese risotto
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 650kcal
Author Erica

Ingredients

Risotto

  • 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

Balsamic Shrimp

  • 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

Instructions

Risotto

  • 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.

Balsamic Shrimp

  • 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!

Nutrition

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