Shrimp Risotto Recipe

5 13 12
Shrimp Risotto Recipe
Shrimp Risotto Recipe photo by Taste of Home
Publisher Photo

Shrimp Risotto Recipe

Read Reviews
5 13 12
Publisher Photo
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it’s just right for a warming weeknight supper. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
Originally published as Shrimp Risotto in Simple & Delicious February/March 2011, p9

Nutritional Facts

1-1/3 cups: 420 calories, 10g fat (5g saturated fat), 197mg cholesterol, 1196mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 32g protein.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
Originally published as Shrimp Risotto in Simple & Delicious February/March 2011, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Risotto

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
LindaE123 User ID: 661915 261447
Reviewed Feb. 17, 2017

"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."

MY REVIEW
Kimberly Hines User ID: 1929928 231837
Reviewed Aug. 26, 2015

"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!"

MY REVIEW
nicolev User ID: 4175100 109302
Reviewed Apr. 8, 2012

"I just made this with leftover rotisserie chicken and it was fabulous."

MY REVIEW
cyounce User ID: 2118537 149248
Reviewed Mar. 29, 2012

"This was my first attempt at making a risotto & it came out great. The whole family enjoyed this meal."

MY REVIEW
ekatiakarpova User ID: 6312133 190503
Reviewed Feb. 13, 2012

"I will give 3 starts because the recipe is not that easly understand!"

MY REVIEW
nicolev User ID: 4175100 131593
Reviewed Jan. 17, 2012

"My family loves this meal. The only thing I change is I use skim milk and no tomatoes (cuz i usually don't have them on hand). It's tasty, easy to make and healthy."

MY REVIEW
bellystar21 User ID: 3976729 212215
Reviewed Sep. 2, 2011

"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!"

MY REVIEW
foles1119 User ID: 3187799 131592
Reviewed May. 24, 2011

"We loved this dish!

For those wondering... "risotto" is rice that has been cooked in broth until you get a creamy consistency.
This recipe was easy and DELICIOUS!"

MY REVIEW
foles1119 User ID: 3187799 194038
Reviewed May. 24, 2011

"We loved this dish!

For those wondering... "risotto" is rice that has been cooked in broth until you get a creamy consistency.
This recipe was easy and DELICIOUS!"

MY REVIEW
Beverly69 User ID: 721841 177222
Reviewed Apr. 3, 2011

"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?"

Loading Image