Shrimp and Spinach Risotto
- Number of Servings: 6
Ingredients
6 cups low-salt vegetable or chicken broth1 pound uncooked large shrimp, peeled, deveined1 tsp olive oil1 1/2 cups chopped onion2 large garlic cloves, minced11/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)1/2 cup dry white wine*1 6-ounce package baby spinach leaves1/2 cup freshly grated Parmesan cheese*1/4 cup chopped fresh basil1 tsp dried basil
Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.
Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes.
Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and fresh & dried basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes.
Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and fresh & dried basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 4.1 g
- Cholesterol: 119.7 mg
- Sodium: 389.8 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 2.4 g
- Protein: 21.6 g
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