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Risotto With Spinach And Shrimp Recipe

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Ingredients

  • 2 3/4 cups fat-free, less-sodium chicken broth
  • 2 teaspoons olive oil
  • 1 large Vidalia onion, chopped
  • 4 cloves garlic, minced
  • 1 cup uncooked Arborio rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon saffron threads, crushed
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup dry white wine
  • 1 pound peeled and deveined large fresh shrimp
  • 3 cups firmly packed fresh baby spinach
  • 1/4 cup shredded fresh Parmesan cheese

Details

Servings 6
Adapted from cdkitchen.com

Preparation

Step 1

Bring broth to a simmer in a medi­um saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly.

Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total).

Stir in shrimp and spinach; cook 5 to 7 min­utes or until shrimp turn pink. Stir in Parmesan cheese.

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