Risotto With Spinach And Shrimp
|Fat free, low sodium chicken broth||2 3⁄4 Cup (44 tbs)|
|Olive oil||2 Teaspoon|
|Vidalia onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), minced|
|Uncooked arborio rice||1 Cup (16 tbs)|
|Saffron threads||1⁄2 Teaspoon, crushed|
|Crushed red pepper||1⁄8 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Peeled deveined shrimp||1 Pound (Large Ones)|
|Packed baby spinach leaves||3 Cup (48 tbs) (Firmly Packed)|
|Shredded parmesan cheese||1 Ounce (1/4 Cup)|
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.