Shrimp Risotto with Baby Spinach and Basil

Name: Shrimp Risotto with Baby Spinach and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 269 grams 11/2 cups arborio rice or medium-grain white rice (about; 170 grams package baby spinach leaves; 118 milliliters dry white wine; 59 milliliters chopped fresh basil; 2 larges garlic cloves, minced; 1 liters (about) low-salt chicken broth; 2 Tbsps olive oil; 355 milliliters chopped onion; 118 milliliters freshly grated Parmesan cheese; 6 servings Additional grated Parmesan cheese; 454 grams uncooked large shrimp, peeled, deveined

The recipe Shrimp Risotto with Baby Spinach and Basil could satisfy your Mediterranean craving in around 45 minutes. Watching your figure? This gluten free recipe has 506 calories, 38g of protein, and 17g of fat per serving. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have garlic cloves, low-salt chicken broth, wine, and a few other ingredients on hand, you can make it. It works well as a main course.

Instructions

Bring 6 cups broth to simmer in medium saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.

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Shrimp

Broth

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Slotted Spoon

Bowl

Aluminum Foil

Heat oil in heavy large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add chopped onion and sauté until tender, about 5 minutes.

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Onion

Add minced garlic and stir 1 minute.

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Minced Garlic

Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes.

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Rice

Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.

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Wine

Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.

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Broth

Spinach

Rice

Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

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Parmesan

Salt And Pepper

Cheese

Shrimp

Basil

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Bowl

Equipment

Ingredients

Servings:

269grams

11/2 cups arborio rice or medium-grain white rice (about 170grams

package baby spinach leaves 118milliliters

dry white wine 59milliliters

chopped fresh basil 2larges

garlic cloves, minced 1liters

(about) low-salt chicken broth 2Tbsps

olive oil 355milliliters

chopped onion 118milliliters

freshly grated Parmesan cheese 6servings

Additional grated Parmesan cheese 454grams

uncooked large shrimp, peeled, deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.