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Total Time
40mins
Prep 20 mins
Cook 20 mins

I just came up with this last night and we loved it so much I thought I'd post it. The liquid absorbed will vary due to moisture in the veggies so be sure to let liquid get absorbed before adding more. The liquid should be hot too. Enjoy!

Ingredients Nutrition

Directions

  1. Heat butter and olive oil in large skillet over medium-high heat.
  2. Add mushrooms and sauté until golden.
  3. Add onion, garlic, and red pepper sauté until translucent.
  4. Add rice and sauté until grains are toasted.
  5. Break up spinach into pan, stir.
  6. Season with salt and pepper
  7. Begin adding stock 2 ladles at a time and stir continually, let stock get absorbed before adding more.
  8. Continue adding stock in this manner until rice is al dente.
  9. (It will appear as if there are too many veggies compared to rice, it will work though).
  10. Add shrimp and cover until shrimp is pink.
  11. Add cheese and nutmeg.
  12. Check for salt and pepper, adjust to taste.
  13. It should be creamy in texture.
  14. serve and enjoy!