Shrimp Risotto with Spinach

You google Risotto and you come up with tons of different ways to prepare this traditional Italian dish. If you want an uncomplicated, all in one pot, quick and easy meal, this Shrimp Risotto with Spinach recipe can be it. You can give it lots of variations and ingredient substitutions like leftover rotisserie chicken and broccoli florets. The list goes on and on to include anything you might have on hand.

It’s easy. Chop up the onion. Put a saucepan on at medium high and add the olive oil then the onion, salt and pepper. Stir up the onions a few times as they cook and when they start to get translucent add the rice. Stir it up to get the rice all coated with the oil. Put in the wine and take a few sips yourself. You deserve it. Mix it all up and when the wine comes to a simmer lower the heat enough to just maintain a fast simmer. Stir it a few times as the wine reduces until the surface of the wine is even with the top of the rice.

Shrimp-risotto-Spinach-poppopcooks.com

 

Add about half of the broth and stir pretty regularly. When the broth has reduced and the rice has absorbed it to the point that the surface of the broth is even with the top of the rice add half of the remaining broth. Repeat the routine then nibble a few grains to see if it needs to cook a little more. If so add the remaining broth and do it again. If you run out of broth and the rice isn’t done a little hot tap water will be okay to finish with. When the rice is soft on the outside but chewy on the inside add the shrimp and the spinach.

Shrimp-Risotto-Spinach-2-poppopcooks.com

 

Stir it a few times as the shrimp cooks and the spinach wilts. When the shrimp is opaque add the grated parmesan and mix it in. Spoon your Shrimp Risotto with Spinach into warm bowls. Top with some grated parmesan cheese and enjoy the rest of that white wine.

Shrimp Risotto-Spinach-7-poppopcooks.com

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Risotto with Shrimp and Spinach BigOven - Save recipe or add to grocery list Yum
A real good meal done all in one pot.
Votes: 2
Rating: 5
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. It's easy. Chop up the onion. Put a saucepan on at medium high and add the olive oil then the onion, salt and pepper. Stir up the onions a few times as they cook and when they start to get translucent add the rice. Stir it up to get the rice all coated with the oil. Put in the wine and take a few sips yourself. You deserve it. Mix it all up and when the wine comes to a simmer lower the heat enough to just maintain a fast simmer. Stir it a few times as the wine reduces until the surface of the wine is even with the top of the rice.
  2. Add about half of the broth and stir pretty regularly. When the broth has reduced and the rice has absorbed it to the point that the surface of the broth is even with the top of the rice add half of the remaining broth. Repeat the routine then nibble a few grains to see if it needs to cook a little more. If so add the remaining broth and do it again. If you run out of broth and the rice isn't done a little hot tap water will be okay to finish with. When the rice is soft on the outside but chewy on the inside add the shrimp and the spinach.
  3. Stir it a few times as the shrimp cooks and the spinach wilts. When the shrimp is opaque add the grated parmesan and mix it in. Spoon your Shrimp Risotto with Spinach into warm bowls. Top with some grated parmesan cheese and enjoy the rest of that white wine.
    Risotto with Shrimp and Spinach-7-poppopcooks.com
Recipe Notes

A suggestion; the hotter the broth is the faster the risotto will get done. Some cooks have it simmering in a pot next to the risotto.

Also,,if you like the idea of dipping bread into the extra liquid just have a little extra left in the finished product. You are better off with a little too much liquid than too little. It helps avoid the rice sticking to the bottom of the pot and having your risotto turn out too sticky.

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