- 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
- 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.
- 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.
- Stir in the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
Reviews forShrimp Risotto
"For those who are confused about why no "risotto" is listed in the ingredients, risotto is not an actual ingredient, but rather a dish that is created when using medium or short grain rice and cooking it to a creamy consistency. This statement by the submitter could definitely confuse people - "Cook until risotto is creamy and rice is tender" because it makes it sound like rice and risotto are two different ingredients. However, they are not.That said, this is a very delicious recipe. The only thing I did different was add a few extra ingredients, simply because it was my preference. I added chopped fresh mushrooms to use up what I had left in the fridge, imitation lobster chunks as well as the shrimp the recipe calls for and some Old Bay Seasoning. However, it tasted good even before I added the Old Bay. Will definitely make this again."
"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!"
"I just made this with leftover rotisserie chicken and it was fabulous."
"This was my first attempt at making a risotto & it came out great. The whole family enjoyed this meal."
"I will give 3 starts because the recipe is not that easly understand!"
"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!"
"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?"