fbpx

A delicious, creamy Shrimp Risotto with Baby Spinach

INGREDIENTS

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon butter
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

METHOD

In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute
the mushrooms, onion and garlic in butter until tender, about 3 minutes. 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. Total cooking time is about 20
minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach
is wilted and shrimp are heated through. Serve immediately.

DIRECTIONS

The first step in this recipe is to heat 3-1/4 to 3-3/4 cups of broth and keep it warm. This will help to maintain an even temperature while cooking the risotto. Adding cold liquid to hot rice lenghthens the cooking time.Now I saute chopped mushrooms, onions, and garlic in a tablespoon of butter.Once those veggies are tender, I’ll add 1 cup of cooked arborio rice. Arborio is the most common type of starchy short-grained Italian rice used to make risotto, althought there are other types available and possibly more desirable. I was surprised to find this arborio rice at my local corner store.Cook and stir the rice with the veggies for 2-3 minutes.Carefully stir 1 cup of the heated broth into the rice mixture. Now get used to adding broth and stirring, you’ll repeat this step at least 5 more times before your risotto is ready. Once the first cup of broth is absorbed into the rice, add another 1/2 cup of broth. Cook and stir until the liquid is absorbed. Then add another 1/2 cup of broth. Cook and stir until the liquid is absorbed. Now add ANOTHER 1/2 cup of broth. Cook and stir until the liquid is absorbed. You get the picture. You’ll keep this up until the risotto is creamy and the rice is almost tender. This process takes about 20-30 minutes.Once the risotto has reached the desired texture, stir in 6 oz. of fresh baby spinach.Cook and drain 1 lb of medium shrimp (or in this case I thawed and drained)and add them to the risotto.Now add 1/2 cup of shredded Parmesean cheese. I grated 1/4 cup of Parmigiano-Reggiano and combined it with store brand grated Parmesean. This way I can stretch my more expensive cheese. And I was pretty short on time, so it was quicker to dump the last 1/4 cup out of that green tube. Cook and stir all of the ingredients together until the spinach is wilted and the shrimp are heated through.Mmmm. How do you say delicious in Italian?

By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!

Similar Articles

Most Popular

These really taste like true linzer cookies

INGREDIENTS 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1/3 cup slivered almonds, toasted, finely chopped 1/3 cup butter or margarine, melted 1/2 teaspoon almond...

Both of those look delicious! Basil Chicken in Coconut-Curry Sauce adapted from Better Homes and Gardens

Makes: 4 servings 4 skinless, boneless chicken breast halves 2 teaspoons curry powder 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon chili powder 1 cup chopped red onion 5 cloves garlic,...

Chocolate Stout Cake with Peanut Butter Frosting – Really cute

Ingredients: 1 cup stout beer225 grams butter, chopped3/4 cup cocoa, sifted2 eggs2/3 cup sour cream2 cups all purpose flour, sifted1 1/2 teaspoons baking soda2 cups...

Love these little mini-loaves. This is a really easy and good recipe, the bad thing is that they are  eaten  very fast.

I would have never thought of combining date flavored cake topped with with pistachios combined with espresso syrup! Ingredients (5 mini loafs) 200 grams pitted dates1...

Inside Out Bacon Cheese burgers With extra sharp white cheddar

  I defrosted a package of home-grown beef patties.Fried up the bacon nice n' crispy.Cut up 4-6 oz. of sharp white cheddar and mixed it...

Roast Potatoes and Jerusalem Artichokes With Lemon and Sage – They taste great..

I thought much like an artichoke heart, no matter what everyone says. Ingredients: 1 pound small potatoes 1 pound Jerusalem artichokes 4 garlic cloves, crushed 50 ml olive oil 2...

This is a beautiful french recipe of apple crumble cake that warm and melt your mouth with the fragrant of cinnamon. 

For the slow cook apple: 4 large apples or 8 small apples Caster sugar 30g Butter 20g (cut into small cube) Ground cinnamon 2 teaspoonFor the Fragipane cream:(i)...

MUFFIN * MINI CAKE with sourdough or leftovers

Today we will prepare muffins with the yeast. If there are leftovers from your yeast, then you will prepare the dough the same day. You...