Shrimp and Spinach Risotto

This is one of my all-time favorite recipes, for sure. I’ve been making it for years! It takes a little time, as all risottos do, but it is definitely worth it! If you’re not a shrimp fan, you can use cubed chicken breast (sauteed in a pan) in place of the shrimp. Enjoy!

Shrimp and Spinach Risotto

Adapted from Bon Appetit, March 2003
Serves 6

6 cups low-salt vegetable or chicken broth
1 pound uncooked large shrimp, peeled, deveined

1 tsp olive oil
1 1/2 cups chopped onion
2 large garlic cloves, minced
1 1/2 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 leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1 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.

Nutritional info:
Calories: 280.2
Total Fat: 4.1 g
Saturated Fat: 1.5 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 1.3 g
Cholesterol: 119.7 mg
Sodium: 389.8 mg
Potassium: 395.5 mg
Total Carbohydrate: 35.5 g
Dietary Fiber: 2.4 g
Sugars: 2.1 g
Protein: 21.6 g


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