Shrimp 'n' Spinach Risotto
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 1⁄4 - 3 3⁄4 cups chicken broth
- 1 1⁄2 cups chopped fresh mushrooms
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon butter
- 1 cup uncooked arborio rice
- 1 (6 ounce) package fresh Baby Spinach, coarsely chopped
- 1 lb cooked medium shrimp, peeled and deveined
- 1⁄2 cup shredded parmesan cheese
- 1⁄4 teaspoon pepper
directions
- In a small saucepan, heat broth and keep warm.
- In a large nonstick skillet, saute the mushrooms, onion and garlic in butter until tender, about 3 minutes.
- Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
- Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions.
- Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Serve immediately.
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RECIPE SUBMITTED BY
I live with my wonderful husband and baby boy in Maryland. I am a licensed practical nurse, but I am currently staying home with my son. I enjoy cooking, hiking, and spending time with family and friends :)
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