Shrimp ‘n’ Spinach Risotto
Total TimePrep: 20 min. Cook: 35 min.
Very simple and tasty recipe. Will be using it often,
This dish is my Favorite!!!!! I absolutely love it!!!! I’m going to try to make it tonight!!! Yummy!!!
Great flavor. Quick enough for a weeknight dinner. I didn't have spinach, so I used asparagus that I had roasted in the oven, and it was delicious. Definitely a keeper!
I have never made risotto before and this was delicious and on the easier side to make too! Would definitely recommend!!
Delicious! I made this without the mushrooms (KIDS!). Was a little leery of serving to family because they can be picky about rice too. They gave it "thumbs up". I did add a little sherry to the risotto and that added a nice compliment to the shrimp. Glad I didn't add any extra salt (thought about it) because this was pleasantly salted even using the low sodium broth. Best part is that it was a one pot meal. This is staying in my recipe box for sure!
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.
This is a very tasty recipe. I substituted fresh snap peas for the spinach.