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Shrimp 'n' Spinach Risotto


TOTAL TIME: Prep: 20 min. Cook: 35 min.

MAKES: 4 servings

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Rate this recipe 4.6/5 (14 Votes)


  • 3-1/4 to 3-3/4 cups reduced-sodium chicken broth
  • 1-1/2 cups chopped fresh mushrooms
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 cup uncooked arborio rice
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon pepper



Step 1

•In a small saucepan, heat broth and keep warm.

In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes.

Add garlic; cook 1 minute longer.

Add rice; cook and stir for 2-3 minutes.

Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.

• Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.

• Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

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