Risotto - Shrimp And Wild Mushroom

• 2 lbs large shrimp, peeled and deveined
• 1 teaspoon dried marjoram, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 4 ounces portabella mushrooms, sliced
• 2 ounces shiitake mushrooms, sliced
• 2 ounces oyster mushrooms, sliced
• 2 tablespoons butter
• 1 cup sweet onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 2 (14 1/2 ounce) cans chicken broth
• 1/4 teaspoon ground turmeric
• 1/2 cup dry white wine
• 1 cup frozen peas, small and thawed
• 1/2 cup parmesan cheese, finely shredded (good quality)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon, zest of, grated

1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

shrimp, marjoram, salt, pepper, olive oil, portabella mushrooms, shiitake mushrooms, mushrooms, butter, sweet onion, garlic, arborio rice, chicken broth, ground turmeric, white wine, frozen peas, parmesan cheese, fresh parsley, lemon

Taken from www.food.com/recipe/risotto-shrimp-and-wild-mushroom-111200 (may not work)