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Baxter's Interurban Grill Shrimp Risotto



  • 3 large shrimp, cut 1/2-inch lengthwise
  • 1 cup risotto
  • 3 stalks asparagus, chopped
  • 2 ounces oyster mushrooms
  • 1 ounce Parmesan cheese
  • 6 to 8 ounces seafood stock
  • Fresh parsley, thyme, oregano to taste
  • Salt and pepper to taste


  • 2 pounds arborio rice
  • 2 quarts chicken stock
  • 1 medium onion
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1/2 pound butter
  • 1 cup white wine


  1. Heat oil and butter together in a heavy bottom pan.
  2. Chop onion and celery. Sauté until soft.
  3. Add white wine. Bring to a boil and add rice. Mix well. When liquid is almost absorbed add hot chicken stock, 8 ounces at a time, until absorbed.

You may not need all 2 quarts of stock. Do NOT overcook rice!

Source: Kelly Crisp, Baxter's Interurban Grill, Tulsa, Oklahoma

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