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Shrimp 'n' Spinach Risotto Recipe

Photo by: Taste of Home

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Writes Jennifer Neilsen of Winterville, North Carolina, “I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat.” Jennifer's creamy risotto makes a great side dish, but doubles as a meal-in-one as well.

This recipe is:

Healthy

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4 Servings
Prep: 20 min. Cook: 35 min.

Ingredients

3-1/4 to 3-3/4 cups reduced-sodium 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 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound 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. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups equals 405 calories, 8 g fat (4 g saturated fat), 187 mg cholesterol, 906 mg sodium, 47 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

Shrimp 'n' Spinach Risotto published in Light & Tasty April/May 2007, p35