Risotto With Spinach And Shrimp Recipe
Ingredients
| 2 3/4 cups fat-free, less-sodium chicken broth | ||
| Olive oil | 2 Teaspoon | |
| 1 large Vidalia onion, chopped | ||
| Garlic | 4 Clove (5gm), minced | |
| Arborio rice | 1 Cup (16 tbs), uncooked | |
| Salt | 1/2 Teaspoon | |
| Saffron threads | 1/2 Teaspoon, crushed | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Large shrimp | 1 pound, deveined | |
| Baby spinach | 3 Cup (16 tbs), firmly packed | |
| Parmesan cheese | 1/4 Cup (16 tbs), shredded | |
Directions
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.
2. Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.
Chef
