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Shrimp 'n' Spinach Risotto

 Shrimp 'n' Spinach Risotto
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.
4 ServingsPrep: 20 min. Cook: 35 min.


  • 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


  • 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,

2 of 2

Shrimp 'n' Spinach Risotto (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 187 mg cholesterol, 906 mg sodium, 47 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.