Shrimp Risotto With Baby Spinach and Basil
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 cups low sodium chicken broth (about)
- 1 lb uncooked large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 1⁄2 cups chopped onions
- 2 large garlic cloves, minced
- 1 1⁄2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain white rice (about 9.5 ounces)
- 1⁄2 cup dry white wine
- 1 (6 ounce) package baby spinach leaves
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 cup fresh basil, chopped
- additional grated parmesan cheese (for serving)
directions
- In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm.
- In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and sauté until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
- Add ¾ cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
- Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
- Mix in shrimp, ½ cup Parmesan cheese, and basil.
- Season to taste with salt and pepper.
- Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana