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. Like did with this Shrimp Zucchini Risotto recipe.

Whoever is happy will make others happy too. -Anne Frank

What you will need for your Shrimp Risotto with Spinach

• 2 tbsp. extra virgin olive oil
• 1/2 cup chopped onion
• salt and black pepper
• 1 cup dried rice – we like Italian arborio
• 1/2 cup white wine
• 3 cups chicken broth
• 1/2 pound raw shrimp – peeled and deveined
• 1 BIG handful pre cleaned baby spinach
• 1/2 cup grated parmesan cheese 

Here is how to make your Shrimp Risotto with Spinach

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.

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.

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.

If you like this risotto then here are some more risotto recipes.

Sun Dried Tomato Risotto

Risotto with Leftover Rotisserie Chicken

Risotto with Shrimp and Spinach

Course: Main Course, Gluten Free, Seafood

Cuisine: Italian

Keyword: Italian, main course, Mediterranean Diet, One pot meal, quick and easy, shrimp

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Calories: 371kcal

A real good meal done all in one pot.

Print Recipe

US Customary - Metric

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup Arborio rice or just regular dried rice
• 1/2 cup white wine
• 3 cups chicken broth you could make it with bullion cubes or powder
• 1/2 pound raw shrimp peeled and deveined
• 1 BIG handful pre-cleaned baby spinach
• 1/2 cup grated parmesan cheese hold some back for garnish

Instructions

• 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.
• 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.
• 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.
  

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.

Nutrition

Calories: 371kcal | Carbohydrates: 83.4g | Protein: 40.9g | Fat: 24g | Saturated Fat: 6.7g | Cholesterol: 307.8mg | Sodium: 3139.2mg | Potassium: 526.2mg | Fiber: 2.9g | Sugar: 0.8g | Vitamin A: 224.7IU | Vitamin C: 29.3mg | Calcium: 472.8mg | Iron: 7.8mg