Shrimp Risotto with Spinach

By á-3209

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

Details

Servings 4

Preparation

Step 1

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.