Risotto with Spinach and Shrimp |
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Prep Time: 8 Minutes Cook Time: 37 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
2 3/4 cups fat-free, less-sodium chicken broth |
2 teaspoons olive oil |
1 large vidalia onion, chopped |
4 garlic cloves, minced |
1 cup uncooked arborio rice |
1/2 teaspoon salt |
1/2 teaspoon saffron threads, crushed |
1/8 teaspoon crushed red pepper |
1/4 cup dry white wine |
1 pound peeled and deveined large fresh shrimp |
3 cups firmly packed fresh baby spinach |
1/4 cup (1 ounce) shredded fresh parmesan cheese |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.
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