Shrimp 'n' Spinach Risotto
Shrimp 'n' Spinach Risotto takes about 55 minutes from beginning to end. One serving contains 409 calories, 37g of protein, and 8g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up mushrooms, onion, chicken broth, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It works well as a main course.
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.
Recommended wine: Chianti, Verdicchio, Trebbiano
Risotto on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
Castello di Monsanto Il Poggio Chianti Classico RiservaColor:Bright garnet red. Bouquet: Complex and developed with ripe fruit aromas. Palate: Intense and rich with great weight and extract, sweetness of ripe fruit linger in long finish. Recommended with: Duck, game birds, and red meat dishes. An excellent match with a fine cheese course.