Shrimp Risotto with Spinach and Basil

Shrimp Risotto with Spinach and Basil


 6 cups (about) low-salt chicken broth
1 pound uncooked large shrimp, peeled, deveined

2 tablespoons extra virgin olive oil
1 and 1/2 cups chopped onion
2 large garlic cloves, minced
1 and 1/2 cups Arborio rice or medium-grain white rice (about 9 and 1/2 ounces)
1/2 cup dry white wine
One 6-ounce package baby spinach leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Additional grated Parmesan cheese


 Bring 6 cups broth to simmer in medium saucepan.

Add shrimp.

Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes.

Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm.

Cover broth to keep warm.

Heat olive oil in heavy large saucepan over medium heat.

Add chopped onion and saute until tender, about 5 minutes.

Add minced garlic and stir 1 minute.

Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes.

Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.

Add 3/4 cup chicken broth.

Simmer until almost all broth is absorbed, stirring often, about 2 minutes.

Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total.

During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.

Mix in shrimp, 1/2 cup Parmesan cheese, and basil.

Season risotto to taste with salt and pepper.

Spoon risotto into shallow bowls and serve, passing additional cheese separately. Makes 6

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