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Shrimp Risotto Recipe
Shrimp Risotto Recipe photo by Taste of Home

Shrimp Risotto Recipe

Publisher Photo
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it’s just right for a warming weeknight supper. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1-3/4 cups uncooked instant rice
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 pound peeled and deveined cooked medium shrimp
  • 2 cups fresh baby spinach, coarsely chopped
  • 1 cup frozen corn, thawed
  • 1 plum tomato, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons 2% milk

Nutritional Facts

1-1/3 cups equals 420 calories, 10 g fat (5 g saturated fat), 197 mg cholesterol, 1,196 mg sodium, 49 g carbohydrate, 3 g fiber, 32 g protein.

Directions

  1. In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of broth. Cook and stir until most of the liquid is absorbed.
  2. Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
  3. Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
Originally published as Shrimp Risotto in Simple & Delicious February/March 2011, p9

Nutritional Facts

1-1/3 cups equals 420 calories, 10 g fat (5 g saturated fat), 197 mg cholesterol, 1,196 mg sodium, 49 g carbohydrate, 3 g fiber, 32 g protein.

Light-Bodied White Wine

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

Reviews for Shrimp Risotto

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 8, 2012

I just made this with leftover rotisserie chicken and it was fabulous.

MY REVIEW
Reviewed Mar. 29, 2012

This was my first attempt at making a risotto & it came out great. The whole family enjoyed this meal.

MY REVIEW
Reviewed Feb. 13, 2012

I will give 3 starts because the recipe is not that easly understand!

MY REVIEW
Reviewed Jan. 17, 2012

My family loves this meal. The only thing I change is I use skim milk and no tomatoes (cuz i usually don't have them on hand). It's tasty, easy to make and healthy.

MY REVIEW
Reviewed Sep. 2, 2011

I make this almost once a week. It's so easy and satisfying. I omit the tomato and put a little more corn and parm cheese. Delish!

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