Shrimp 'N' Spinach Risotto
Ingredients
- 3 1/4 - 3 3/4 cups 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 (6 ounce) package fresh Baby Spinach, coarsely chopped ⓘ
- 1 lb cooked medium shrimp, peeled and deveined ⓘ
- 1/2 cup shredded parmesan cheese ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
506
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).