Shrimp 'n' Spinach Risotto |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Writes Jennifer Neilsen of Williamston, North Carolina, âI enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat.â Jennifer's creamy risotto makes a great side dish, but doubles as a meal-in-one as well. Ingredients:
3-1/4 to 3-3/4 cups reduced-sodium chicken broth |
1-1/2 cups chopped fresh mushrooms |
1 small onion, chopped |
1 tablespoon butter |
3 garlic cloves, minced |
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 |
Directions:
1. In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. 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.
2. 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, about 20 minutes.
3. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
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