I Made this Marsala Risotto with Herbed Shrimp, It Was Incredibly Delicious

Hey there, foodies! Today, I’m super excited to share with you my latest culinary adventure and why this Marsala Risotto with Herbed Shrimp recipe is an absolute standout. Trust me, you won’t want to miss out on this delectable dish!

First things first, let’s talk about the star of the show—Marsala Risotto. What sets this recipe apart is the incredible depth of flavor that comes from the Marsala wine. It adds a rich, slightly sweet, and nutty taste that takes the risotto to a whole new level. The wine infuses into the rice, creating a luscious and velvety texture that is simply irresistible.

Now, let’s move on to the herbed shrimp, which adds a delightful twist to the dish. The combination of fresh herbs like parsley, basil, and thyme gives the shrimp a burst of aromatic flavors. The herbs perfectly complement the richness of the risotto, creating a harmonious balance that will make your taste buds dance with joy.

But what really makes this recipe shine is the perfect marriage of flavors between the Marsala risotto and the herbed shrimp. Each bite is a symphony of tastes, with the creamy risotto serving as a luxurious backdrop to the succulent shrimp. The flavors meld together beautifully, creating a culinary masterpiece that will leave you craving for more.

Not only does this recipe offer an explosion of flavors, but it’s also surprisingly easy to make. Risotto may have a reputation for being a bit finicky, but fear not! I’ll guide you through the process step by step, ensuring that you achieve the perfect consistency and doneness. And the herbed shrimp? They come together quickly, adding a touch of elegance to the dish without any fuss.

Whether you’re a seasoned chef or a cooking novice, this Marsala Risotto with Herbed Shrimp recipe is sure to impress. It’s a true standout among the countless recipes out there, thanks to its unique blend of flavors and the way it effortlessly elevates a simple dish into a gourmet experience.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to indulge in this extraordinary culinary delight. I guarantee that this recipe will have you coming back for seconds and earning you well-deserved accolades as the kitchen superstar. Happy cooking!

How I Made This Recipe

Herbed Shrimp

Yield: serves 4Prep time: 20 minutes
Cook time: 25 minutesTotal time: 45 minutes


  • 1 tablespoon olive oil
  • 2 cups cremini mushrooms, sliced
  • 1/2 large sweet onion, chopped
  • 3/4 cup uncooked Arborio rice
  • 3 garlic cloves, minced
  • 1/3 cup dry Marsala
  • 1 1/2 cups chicken stock
  • 1 1/2 cups beef stock
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 pound raw shrimp, shelled and deveined
  • 1/2 cup Gruyere, shredded
  • 2 cups fresh spinach leaves


  1. In a large saucepan heat oil, and cook mushrooms and onion until tender and lightly browned.
  2. Add rice and 1 clove of garlic.
  3. Cook and stir for 2 to 3 minutes or until rice begins to brown.
  4. Add Marsala, cook, and stir until Marsala is absorbed.
  5. Meanwhile, in a medium saucepan bring broth to boiling and keep at a simmer.
  6. Add 1/2 cup of broth to the rice mixture, stirring constantly.
  7. Continue to cook and stir over medium heat until broth is absorbed.
  8. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed (this should take 20 to 25 minutes).
  9. In a bowl combine the thyme, rosemary, pepper, salt, and the remaining 2 cloves of garlic.
  10. Rub on prepared shrimp.
  11. Lightly coat a grill pan with nonstick cooking spray.
  12. Heat grill.
  13. Cook shrimp until no longer pink (about 5 minutes per side).
  14. Add cheese to the rice mixture until cheese is melted.
  15. Stir in spinach.
  16. Spoon risotto on plates and top with shrimp.

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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