Directions:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
- Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted.
- Stir in cheese. Discard thyme and bay leaf. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.92 Kcal (3345 kJ) | ||
| Calories from fat | 329.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.63g | 56% | |
|---|---|---|---|
| Cholesterol | 95.53mg | 32% | |
| Sodium | 2028.55mg | 85% | |
| Potassium | 639.4mg | 14% | |
| Total Carbs | 79.26g | 26% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 27.71g | 55% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3.3mg | 18% | |
| Calcium | 415.4mg | 42% | |
| Amount Per 100 g | |||
| Calories | 136.77 Kcal (573 kJ) | ||
| Calories from fat | 56.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 56% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 32% | |
| Sodium | 347.28mg | 85% | |
| Potassium | 109.46mg | 14% | |
| Total Carbs | 13.57g | 26% | |
| Sugars | 0.43g | 10% | |
| Dietary Fiber | 0.76g | 18% | |
| Protein | 4.74g | 55% | |
| Vitamin C | 1mg | 10% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 0.6mg | 18% | |
| Calcium | 71.1mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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