Shrimp and Mushroom Risotto

Serves 3


3 tbsp olive oil
1/4 lb crimini mushrooms, cleaned, stemmed and diced
1/4 lb shrimp, peeled and deveined
1 garlic clove, minced
1 onion, finely chopped
1 2/3 cups long grain brown rice, uncooked
4 1/4 cups vegetable broth
3 tbsp fresh chives, chopped
1/4 lb frozen peas, thawed
Salt and pepper


Heat 2 tablespoons olive oil in a large saucepan. Add mushrooms and shrimp and season with salt and pepper. Cook, constantly stirring, for 3-5 minutes until shrimp are cooked through. Transfer to a plate and set aside.
Using same saucepan, heat another 1 tablespoon olive oil, and add minced garlic and onion. Sauté for a few minutes until onions begin to turn translucent. Add rice and cook for a few minutes, constantly stirring.
Add half a cup of broth. Cook, stirring occasionally, until almost all broth is absorbed. Add another half a cup of broth each time liquid is absorbed until all broth is used and rice is almost cooked (use water if you run out of broth towards end).
Add peas, chives, and sautéed shrimp and mushrooms. Cook for a few minutes, constantly stirring. Season with salt and pepper to taste. Transfer to serving plates and serve immediately.