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Risotto With Spinach And Shrimp

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp

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