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Shrimp 'n' Spinach Risotto Recipe

Shrimp 'n' Spinach Risotto Recipe photo by Taste of Home

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Writes Jennifer Neilsen of Williamston, 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

Diabetic Friendly

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Shrimp 'n' Spinach Risotto Recipe

Prep: 20 min. Cook: 35 min.

Yield: 4 Servings

20 35 55

Ingredients

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
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 mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. 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, about 20 minutes.
Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.

Nutritional 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 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Jun. 23, 2012 by rabbit-stew

This is a fantastic recipe. The first time I made it I left out the mushrooms and messed up the rice. It still turned out fantastic. Half of the rice was a less than cooked and we ate it anyway. That's how good it is. I made it again, didn't mess up the rice, left out the pasta and substituted low-fat feta for the Parmesan. It was still awesome. Make this Risotto. You won't be sorry.

Reviewed on Feb. 04, 2009 by dqfloat

This is a very tasty recipe. I substituted fresh snap peas for the spinach.