Shrimp and Spinach Risotto

18 Feb
Shrimp and Spinach Risotto

Shrimp and Spinach Risotto

Here’s a creamy and comforting dish that’s a little easier on your waistline with those terms than say, mac and cheese. Although I wouldn’t be one to pass that up either! Risotto is typically made with a short-grained Italian rice called Arborio, which I used here. But if you can’t find that or it’s a bit spendy at your store, you could use a sushi rice or even Calrose. Even a plain ol’ medium grain white rice would work, but it won’t be as creamy.

Leaving the shrimp whole would make this dish quite a bit prettier to present, but let’s face it β€” who wants to be cutting up their shrimp when you have some hot and creamy spinach risotto waiting to dig into?! Have everything chopped/prepped up front for this. You’ll also want to use some homemade or high-quality chicken broth with this, along with a good dry white wine, such as Pinot Grigio. A dish with a short shopping list needs quality for it to shine!

Shrimp and Spinach Risotto

4 cups homemade or good-quality chicken broth
1/2 pound large shrimp, peeled, deveined and cut into bite-sized pieces
Salt and pepper, to taste
3 tablespoons butter, divided
1 clove garlic, peeled and minced
1/2 cup chopped onion
1 cup Arborio rice
1/4 cup dry white wine
A pinch or two of red chile flakes (optional)
6 ounces chopped fresh spinach
1 teaspoon fresh lemon juice
1/2 cup quality shredded Parmesan

Shrimp and Garlic

Shrimp and Garlic

Heat the chicken broth in a saucepan or microwave until steaming. Season the shrimp with salt and pepper, to taste. Melt one tablespoon of the butter in a large skillet over medium-high heat, then add the garlic and shrimp. Cook the shrimp for just a few minutes on each side, until starting to turn opaque. Remove with a slotted spoon and set aside, and cover to keep warm.

Risotto Beginnings

Risotto Beginnings

Add another tablespoon of butter to the pan, then add the chopped onion. Cook for about 5 minutes, then add the rice and toss to coat. Cook for a few more minutes until the rice begins to color. Add the white wine and simmer and stir until the wine is completely absorbed by the rice. At this point, because I couldn’t resist, add a pinch or two of red chile flakes if you want.

Adding the Spinach

Adding the Spinach

Using a ladle or measuring cup, add about 1/2 cup of hot chicken broth to the rice. Simmer and stir until the liquid is absorbed. Keep repeating this process, ensuring the liquid is absorbed before the next ladle, until the broth is almost gone, stirring constantly. Headphones with music is fun during this task, stir to the beat! Just before the last ladle of broth is used, stir in a tablespoon of butter, the spinach, shrimp, lemon juice, and then the Parmesan. Stir to completely combine, then add just enough of remaining broth to loosen it up. Stir until the spinach is wilted and the shrimp is cooked through, then serve immediately.

Good Quality Parmesan to Finish

Good Quality Parmesan to Finish

Download and Print this Yummy Recipe!

Download and Print this Yummy Recipe!

 

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43 Responses to “Shrimp and Spinach Risotto”

  1. Mad Dog February 18, 2018 at 6:54 am #

    I could eat enough of that to gain weight!

    Liked by 1 person

  2. mistimaan February 18, 2018 at 8:48 am #

    Nice recipe

    Liked by 1 person

  3. Tasty Eats Ronit Penso February 18, 2018 at 9:17 am #

    Wish I could have this for lunch! πŸ™‚

    Liked by 1 person

  4. noelleg44 February 18, 2018 at 9:26 am #

    Perfect recipe for two people sitting inside getting over the flu!

    Liked by 1 person

  5. Josette@thebrookcook February 18, 2018 at 11:42 am #

    This looks great- love the spinach in there. I have a shrimp and pesto risotto waiting in the wings to post- Great minds think alike! πŸ™‚

    Liked by 1 person

  6. apuginthekitchen February 18, 2018 at 12:31 pm #

    So wonderful it’s like shrimp scampi risotto. Wonderful!!!

    Liked by 1 person

    • anotherfoodieblogger February 18, 2018 at 2:22 pm #

      Thank you so much Suzanne! I hadn’t thought about it that way but you are correct, it is!!

      Like

  7. A_Boleyn February 18, 2018 at 1:21 pm #

    Delicious looking dish.

    Liked by 1 person

  8. cookingwithauntjuju.com February 18, 2018 at 2:08 pm #

    I have a special electric cooker that makes this kind of rice – I wonder if I could adapt it. Looks delicious, especially with shrimp – my all-time favorite. Yes, this recipe is up there in terms of “comfort food”.

    Liked by 1 person

    • anotherfoodieblogger February 18, 2018 at 2:23 pm #

      Thank you Judi, it seems like you could adapt it with that. Sounds a lot easier too!

      Like

  9. Jodi February 18, 2018 at 4:58 pm #

    YUM! Perfection!!! And you are right – it would look pretty with whole shrimp, but so much more practical to chop up and enjoy! Oh how I adore risotto!!

    Liked by 1 person

    • anotherfoodieblogger February 18, 2018 at 7:00 pm #

      Thank you my dear! It twas the practicality of it. You don’t want to wait on risotto!

      Liked by 1 person

      • Jodi February 19, 2018 at 6:40 am #

        lol – never! You have to wait long enough while it is cooking πŸ™‚

        Liked by 1 person

  10. Mary Fleming February 18, 2018 at 6:25 pm #

    This sounds so FAB-u-lous!

    Liked by 1 person

  11. lynne hoareau February 19, 2018 at 8:49 am #

    This sounds really amazing. Thanks for the tips on alternative rice. Arborio rice is ridiculously expensive here.

    Liked by 1 person

  12. Marisa's Italian Kitchen February 19, 2018 at 5:01 pm #

    Oh my that looks wonderful, which reminds I haven’t made risotto in a long while! Thanks for the inspiration Kathryn!

    Liked by 1 person

  13. D. Wallace Peach February 20, 2018 at 10:15 am #

    This has all my favorite ingredients, Kathryn, and I’ve made something similar, but with “regular” rice and about four times as much garlic. Lol. I’ll have to give this upgrade a try! It looks amazing.
    Speaking of garlic… I was babysitting yesterday, so my husband cooked. I walked into the house and the smell of garlic made my eyes water. He said the recipe called for one clove, so he chopped up an entire bulb! Ha ha. The house still smells this morning!

    Liked by 1 person

    • anotherfoodieblogger February 20, 2018 at 10:39 am #

      OMG that just cracks me up!! Sounds like something mu husband would do. I guess the vampires won’t be visiting any time soon, ha!!

      Liked by 1 person

      • D. Wallace Peach February 20, 2018 at 10:48 am #

        No vampires. It’s going to take a weak of showering to get it out of our systems. πŸ™‚

        Liked by 1 person

  14. ChgoJohn February 20, 2018 at 7:44 pm #

    I’ve been thinking of making risotto for dinner and I your dish just pushed me over the edge. It sure looks good!

    Liked by 2 people

    • anotherfoodieblogger February 21, 2018 at 7:41 am #

      Thanks John, great idea, right? πŸ™‚

      Liked by 1 person

      • ChgoJohn March 11, 2018 at 1:13 pm #

        A great idea and a fantastic dinner, Kathryn. I prepared this earlier in the week and absolutely loved it. Love that bit of lemon flavoring. I posted pics on both Instagram and the kitchens’ Facebook page, with links back to here. I hope you get plenty of traffic. This dish is well worth it. Thanks for sharing!

        Liked by 1 person

      • anotherfoodieblogger March 20, 2018 at 8:04 am #

        Oh wow John, thanks so much! I’ve been gone on vacation for 10 days then took a few days to get back to the my friends over here. I pretty much disappeared, lol. And you are most welcome! I actually made this again two nights ago, yum all over again! πŸ™‚

        Like

  15. Teagan R. Geneviene February 21, 2018 at 9:37 am #

    Kathryn, this sounds marvelous. Sorry to be late for dinner! I’m glad I hadn’t finished my sushi and salad, because I’d be hungry again from looking at this. As always, I love your step by step post. Hugs!

    Liked by 1 person

  16. Cecilia Mary Gunther February 21, 2018 at 12:47 pm #

    WHY have I never put shrimp in risotto! This is a great recipe – I love risotto – thank you!!

    Liked by 1 person

  17. Karen February 22, 2018 at 7:57 am #

    I like everything about this recipe. πŸ˜€

    Liked by 1 person

  18. PantryPortfolio February 23, 2018 at 3:04 pm #

    Always add those red chilli flakes. Yum! And great idea to put spinach in here too.

    Liked by 1 person

  19. Sheryl March 2, 2018 at 8:49 pm #

    mmm. . . this looks like a perfect comfort food.

    Liked by 1 person

  20. Kat Myrman March 4, 2018 at 11:21 am #

    This was such a hit last week that I have been asked to make a double batch this week so we have plenty for leftovers (lunch for the week.) Thank you again Kathryn for this keeper of recipe! 😊

    Liked by 1 person

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