Directions

1. Bring a pot of chicken stock to a boil

2. While you are waiting for the chicken stock to boil, add the olive oil to a medium sized pan. Once that is hot, you can add the mushrooms and start to saute them. Once they are done sauteeing, you can take them out of the pan.
3. In another pot on medium heat, add rice and saute for 2-3 minutes
4. Once the chicken stock is to a boil, you can add one ladle at a time to the rice, waiting until each ladle is absorbed to add another
5. Once all of the chicken stock has been added to the rice, you can add the parmesan and mushrooms.
6. In the same pot that you used to cook the mushrooms, add more oil if needed and then add the shrimp. Cook for 1-2 minutes on each side, or until cooked all the way through.
7. Pour 1 pouch of savory mushroom gourmet gravy into a microwave safe bowl and microwave it for 29 seconds.
8. Plate the risotto and shrimp, then add Savory Mushroom gourmet gravy and some rosemary.
9. Enjoy!