SHRIMP 'N' SPINACH RISOTTO
I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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., 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. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
CREAMY SPINACH AND SHRIMP RISOTTO
This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.
Provided by Aubrey W.
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
- Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
- Meanwhile, season shrimp with salt and pepper.
- Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
- When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g
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