Creamy Shrimp Risotto with Mushrooms




Just for the record, I had a salad today! 😀

But this risotto was the perfect meal for the kind of weather we’ve experienced today (ice-cold rain).

Plus, Saint Nicholas left Three Saints in someone’s shoes!

Yeah, I know, shrimp should be paired with white wine but I really enjoy my “reds”!


You need:


7- 8 mushrooms

(I always have some brown champignons in the fridge, but really any mushrooms will do)

3 garlic cloves

pink salt & pepper

1 pound medium size shrimp (no shell)


(fresh would be perfect, I only had dried)

2 tbs cream cheese

4 tbs sour cream

2 tbs olive oil

2 tbs butter

chili flakes

bay leaf

1/2 sweet onion

1/2 cup sushi rice


The rice I used was a leftover from yesterday lunch.

[I just washed the rice in cold water a couple of time and put it in the rice cooker with the bay leaf, salt &pepper, 1 tbs olive oil and half sweet onion.]

Cut the mushrooms in thin slices.

Cut the garlic in small-small pieces, or crush it.

Put the garlic together with 2 tbs olive oil and 2 tbs butter in a frying pan on medium heat.

After 1- 2 minutes add the shrimp and season it with salt & pepper. Let it cook for 3 – 4 minutes (shrimp turn slightly pinkish).

Add the mushrooms and chili flakes, mix well and let cook for another 2 – 3 minutes.

Add the sour cream and the cream cheese and mix well.

Add the parsley and more salt & pepper if necessary.

Add the cooked rice and mix well in the shrimp sauce.

Serve with parmesan on top!








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