Shrimp ‘n’ Spinach Risotto

Name: Shrimp 'n' Spinach Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings.
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

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

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.

Originally published as Spinach Alfredo Risotto in Light & Tasty April/May 2007

Reviews

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Average Rating:

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.