Risotto with Garlic Shrimp and Fresh Spinach
Prep Time: 5 minutes
Cooking Time: 25 minutes
Risotto is very easy to make and the garlic shrimp makes this one extra delish! The key is to stir it constantly while it cooks, slowly adding the liquids a little at a time, allowing the liquids to be absorbed before adding more. It takes about 20 minutes of hands on cooking time. You can make this vegetarian by eliminating shrimp, using vegetable broth, and doubling up on the mushrooms and spinach.
1 pound shrimp, raw (medium or large), peeled and cleaned
1 tablespoon olive oil
1 teaspoon garlic, crushed from jar, or 1 clove fresh, minced
1/2 onion(s), medium
8 ounce(s) mushrooms, Crimini or button or combo, sliced
1 1/4 cups rice, Arborio
1 cup water
3 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 cups spinach, fresh baby, chopped
In a heavy medium sized pan, heat olive oil over medium heat. Add garlic and stir. Add shrimp and cook for 1 to 2 minutes per side until just cooked and opaque. Remove shrimp to a plate. Place chopped onions in pan and cook for 2 to 3 minutes over medium heat. Add chopped mushrooms and stir. Cook over medium heat for about 3 to 4 minutes. Add rice and stir. Add one cup of water (or you could use a cup of white wine instead if desired). Bring to a low boil and stir. Cook over medium heat, stirring occasionally. When liquid is absorbed, add broth in half cup increments, stirring and cooking each time until liquids are absorbed before adding another half cup of broth. The cooking time for the rice is about 18 to 20 minutes. When all liquid is absorbed, add chopped spinach and stir. Serve in bowls with shrimp on top. Garnish with parmesan cheese if desired.
Per Serving About: 280 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 28 g protein, 29 g carbohydrates, 2 g dietary fiber, 500 mg sodium