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Shrimp Risotto Recipe

Shrimp Risotto Recipe

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. YIELD: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

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.

Nutritional Facts

1-1/3 cup: 420 calories, 10g fat (5g saturated fat), 197mg cholesterol, 1196mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 32g protein

Reviews for Shrimp Risotto

Sort By :
MY REVIEW
Kimberly Hines
Reviewed Aug. 26, 2015

"This was my first time making risotto and I'm not sure why it took so long to make, but I think it's because I used brown rice. Excellent and worth the wait. Will make again!"

MY REVIEW
nicolev
Reviewed Apr. 8, 2012

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

MY REVIEW
cyounce
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
ekatiakarpova
Reviewed Feb. 13, 2012

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

MY REVIEW
nicolev
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
bellystar21
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!"

MY REVIEW
foles1119
Reviewed May. 24, 2011

"We loved this dish!

For those wondering... "risotto" is rice that has been cooked in broth until you get a creamy consistency.
This recipe was EASY and DELICIOUS!"

MY REVIEW
foles1119
Reviewed May. 24, 2011

"We loved this dish!

For those wondering... "risotto" is rice that has been cooked in broth until you get a creamy consistency.
This recipe was EASY and DELICIOUS!"

MY REVIEW
Beverly69
Reviewed Apr. 3, 2011

"Where is the risotto mentioned in this recipe? Am I to assume that you can switch out the rice for the risotto? Or use 1/2 rice and 1/2 risotto? Can someone please help me?"

MY REVIEW
good wife
Reviewed Apr. 2, 2011

"Is it me or is there no quantity specified for the risotto? Should I know how much to use,or was it left out? I see that the dish has successfully been made so maybe I'm a little slow. I would covet an answer so that I can make the dish."

MY REVIEW
barbernancy
Reviewed Mar. 26, 2011

"Delicious! For a Risotto, didn't really take that long. My entire family gobbled it up in no time! I will definitely make this again!"

MY REVIEW
MindyBoyer
Reviewed Feb. 18, 2011

"I really liked this recipe a lot. It had a lot of flavor and was really filling for its serving size and calorie count."

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Wine Pairings

Light-Bodied White Wine

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