Shrimp Risotto with Spinach

Shrimp Risotto with Spinach
Shrimp Risotto with Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    (14.5 oz) cans reduced sodium chicken broth

  • 1/2

    cup water

  • 4

    tsp olive oil

  • 12

    oz uncooked medium shrimp, cut in 3 pieces

  • 1/4

    cup minced shallots

  • 1

    tbs minced seeded jalapeno or serrano chile

  • 2

    medium minced garlic cloves

  • 1

    cup Arborio rice

  • 1/2

    cup dry white wine

  • 6

    cups fresh baby spinach (6 oz)

  • 2

    tbs lemon juice

  • 1/4

    tsp freshly ground black pepper

Directions

1. In medium saucepan combine broth and water. Bring to simmer over medium heat. Reduce heat to low and keep broth at a simmer. 2. Heat 2 tsp oil in large deep saucepan over medium heat til hot. Add shrimp; cook til shrimp turn pink and opaque in center, stirring occasionally. Transfer shrimp to plate and set aside. 3. Add remaining 2 tsp oil to saucepan. Add shallots, chile and garlic; cook, stirring, over medium heat 30 seconds or until softened. 4. Add rice; cook, stirring, 30 seconds. Add wine; cook and stir about 30 seconds or til almost evaporated. Add 1 cup of hot broth; cook stirring til most of liquid is absorbed. Continue adding broth 1/2 cup at a time waiting til most is absorbed before adding more. Stir constantly. 5. Add spinach; continue to simmer and stir 3 to 4 minutes or til rice is just tender and risotto has creamy consistency. Add reserved shrimp, stir 1 minute. Remove from heat. Stir in lemon juice and pepper and serve immediately.

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