Shrimp and Feta Risotto

By CheeseDiva

Ingredients

• 6 C. chicken or vegetable broth, homemade or low-sodium
• 2 lbs. shrimp, peeled and deveined
• 1 T. unsalted butter
• 2 T. olive oil
• 1 small onion, finely diced
• 2 cloves garlic, finely chopped
• 1 1/2 C. arborio rice
• 3/4 C. dry white wine
• 6 – 8 large fresh basil leaves, torn
• 3 C. baby spinach
• 1/4 C. crumbled feta cheese
• zest of one lemon
• Parmesan, grated for serving

Details

Servings 1
Adapted from tasteloveandnourish.com

Preparation

Step 1

In a large pot over high heat, bring the broth to a boil. Add the shrimp and simmer for about 3 minutes covered until just cooked.  Be careful not to overcook them. Remove the shrimp with a slotted spoon or small sieve and keep them in a bowl until ready to use. Keep the stock on a medium low heat to continue simmering.

In another large and heavy bottomed pot, melt the butter and olive oil over medium high heat. Add the onion and sauté for about 5 minutes until softened, then add the garlic. Continue to cook for another 2 minutes, then add the rice. Stir to coat the rice with the oils and cook for about 2 minutes. Do not get any color on the rice. Add the wine and simmer until mostly evaporated.

Using a large ladle, add about one cup of broth to the risotto and stir. Keep stirring as the rice absorbs the broth. As soon as you see the rice becoming more dry, add another ladleful. And stir. And add. And stir. You get it.  Keep this up until the rice becomes tender and creamy, but still has some body. This will take about 25 minutes.

Remove the rice from the heat and add the shrimp, basil, spinach, feta and lemon zest. Serve with some freshly grated Parmesan on top.

If you feel the rice is done and you have a tiny bit of broth left, don’t feel that you have to keep cooking. If it’s done, it’s done. You don’t want mush. Save the broth though, you may find that once you remove the risotto from the heat and add the final ingredients, you may want to add that broth to “loosen” things up.

Hi Mindy. There are some techniques where you can make a risotto type of dish using brown rice, but I haven’t tried them. I know the results are much different from the creamy texture you’d get from the arborio rice.

Heather @ Sugar Dish Me

Hahaha…girl, you just made my night! If I’d known that adding spinach meant no calories, I’d have eaten this whole thing myself! :)

I just loved this pic. Such a unique but great sounding combination of flavors. Thx for submitting. I featured your recipe and pic in my Friday Five – Risotto addition over at Feed Your Soul Too –

http://www.feedyoursoul2.com/2013/10/friday-five-risotto-addition.html

Thanks so much Peter! I’m super flattered! This is one of our favorite dishes! I make it often! Your Friday Five Risottos are all really beautiful! Thank you for including mine!

Well, thank you so much Peter! I’m flattered! It really is delicious…this is one of those recipes I seem to make often.

Your email address will not be published. Required fields are marked