Risotto With Spinach And Shrimp Recipe


MethodMain Ingredient


 Fat free, low sodium chicken broth2 3⁄4 Cup (44 tbs)
 Olive oil2 Teaspoon
 Vidalia onion1 Large, chopped
 Garlic4 Clove (20 gm), minced
 Uncooked arborio rice1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Saffron threads1⁄2 Teaspoon, crushed
 Crushed red pepper1⁄8 Teaspoon
 Dry white wine1⁄4 Cup (4 tbs)
 Peeled deveined shrimp1 Pound (Large Ones)
 Packed baby spinach leaves3 Cup (48 tbs) (Firmly Packed)
 Shredded parmesan cheese1 Ounce (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1769 Calories from Fat 216

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 1185 mg

Sodium 5026.5 mg209.4%

Total Carbohydrates 267 g89.1%

Dietary Fiber 14.5 g58.1%

Sugars 63.8 g

Protein 112 g223%

Vitamin A 127.1% Vitamin C 198.9%

Calcium 110.8% Iron 33.8%

*Based on a 2000 Calorie diet


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.