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Shrimp ‘n’ Spinach Risotto

I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. —Jennifer Neilsen, Williamston, North Carolina
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1-1/4 cups: 405 calories, 8g fat (4g saturated fat), 187mg cholesterol, 906mg sodium, 47g carbohydrate (3g sugars, 2g fiber), 35g protein.
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Average Rating:
  • dglong
    Dec 31, 2019

    Very simple and tasty recipe. Will be using it often,

  • Lisa
    Feb 24, 2019

    This dish is my Favorite!!!!! I absolutely love it!!!! I’m going to try to make it tonight!!! Yummy!!!

  • lorstout
    Oct 27, 2018

    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!

  • dealhr
    Mar 11, 2015

    I have never made risotto before and this was delicious and on the easier side to make too! Would definitely recommend!!

  • ShelbyTom
    May 17, 2014

    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!

  • ejt325
    May 14, 2014

    Awesome! easy!

  • rabbit-stew
    Jun 23, 2012

    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.

  • dqfloat
    Feb 4, 2009

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