Risotto With Spinach And Shrimp Recipe
By á-1515
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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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