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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
Shrimp ‘n’ Spinach Risotto
Shrimp 'n' Spinach Risotto Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    4 servings
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Turkey Thyme Risotto
Turkey Thyme Risotto
Italian Rice
Italian Rice

Ingredients

  • 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

Directions

  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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