Risotto with Shrimp and Spinach

Risotto with Shrimp and Spinach
Risotto with Shrimp and Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T unsalted butter

  • 1

    onion, finely chopped

  • 1/2

    tsp. salt

  • 1/4

    tsp. pepper

  • 1/2

    c dry white wine

  • 3

    c fat-free chicken broth

  • 1

    c. arborio rice

  • 1

    # uncooked, peeled med. shrimp

  • 6

    c. loosely packed baby spinach

  • 1/4

    c parmesan cheese

Directions

1. Heat oven to 425. In Dutch oven, heat butter on med. Add onion, salt and pepper. Cook 3 to 5 min. until tender. 2. Add wine, cook 6 to 7 min. or until reduced by one half. Add broth and rice to mixture, stir to combine. Bake covered 15 to 20 min. or until rice is tneder. 3.Add shrimp; stir to combine. Bake 4 to 6 minutes more or until shrimp and opaque. Remove from oven. Stir in spinach. Garnish with parmesan cheese. 11 Points

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