Shrimp Risotto With Baby Spinach and Basil

Name: Shrimp Risotto With Baby Spinach and Basil
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 6 cups low sodium chicken broth (about); 1 lb uncooked large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 1/2 cups chopped onions; 2 large garlic cloves, minced; 1 1/2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain white rice (about 9.5 ounces); 1/2 cup dry white wine; 1 (6 ounce) package baby spinach leaves; 1/2 cup parmesan cheese, freshly grated; 1/4 cup fresh basil, chopped; additional grated parmesan cheese (for serving)

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Recipe by mersaydees

Based on a recipe from the Crazy for Italian article in the March 2003 issue of Bon Appetit. “This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.” Me too!

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

6

cups low sodium chicken broth (about)
1

lb uncooked large shrimp, peeled and deveined
2

tablespoons olive oil
1 ¹⁄₂

cups chopped onions
2

large garlic cloves, minced
1 ¹⁄₂

cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain white rice (about 9.5 ounces)
¹⁄₂

cup dry white wine
1

(6 ounce) package baby spinach leaves
¹⁄₂

cup parmesan cheese, freshly grated
¹⁄₄

cup fresh basil, chopped
additional grated parmesan cheese (for serving)

DIRECTIONS

In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm.
In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and sauté until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice 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 ¾ cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, 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, ½ cup Parmesan cheese, and basil.
Season to taste with salt and pepper.
Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.

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