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Ingredients
- 1 tbsp olive oil
- 1 small red bell pepper, chopped (1/2 cup)
- 2 medium green onions, sliced (2 tbsp)
- 1 clove garlic, minced
- 1 1/2 cups arborio rice (8 oz)
- 2 tsp fresh chopped dill
- 1 tsp grated lemon peel
- 1/2 tsp salt
- 1 can (14 oz) chicken broth
- 1 cup water
- 2 cups shredded spinach
- 1 pkge (8 oz) frozen cooked medium shrimp (1 1/2 cups), thawed and tails removed
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
Heat oil in 12" skillet over medium-high heat. Cook bell pepper, onions and garlic in oil for 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in pasta, dill, lemon peel, salt, broth and water. Heat to boiling, reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.