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Risotto with Shrimp and Spinach

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Rate this recipe 5/5 (1 Votes)

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

Details

Preparation

Step 1

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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