Shrimp Risotto
By dorchuk
Rate this recipe
5/5
(2 Votes)
Ingredients
- 1 small onion, chopped
- 2 tablespoons butter
- 1-3/4 cups uncooked instant rice
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 pound peeled and deveined cooked medium shrimp
- 2 cups fresh baby spinach, coarsely chopped
- 1 cup frozen corn, thawed
- 1 plum tomato, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons 2% milk
Details
Servings 4
Cooking time 30mins
Preparation
Step 1
In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of broth. Cook and stir until most of the liquid is absorbed.
Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
Stir in the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
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