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 — 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
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.
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.
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.
I could eat enough of that to gain weight!
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Ha ha, that’s true for me too!
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Nice recipe
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Thank you!
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Wish I could have this for lunch! 🙂
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Oh gosh yes, me too Ronit!
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Perfect recipe for two people sitting inside getting over the flu!
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Ugh, hopefully you feel much better soon!
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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! 🙂
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Thanks! And but of course great minds! Our cooking styles are very similar. 🙂
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So wonderful it’s like shrimp scampi risotto. Wonderful!!!
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Thank you so much Suzanne! I hadn’t thought about it that way but you are correct, it is!!
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Delicious looking dish.
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Thank you!
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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”.
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Thank you Judi, it seems like you could adapt it with that. Sounds a lot easier too!
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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!!
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Thank you my dear! It twas the practicality of it. You don’t want to wait on risotto!
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lol – never! You have to wait long enough while it is cooking 🙂
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This sounds so FAB-u-lous!
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Than you so much Mary!!! 🙂
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This sounds really amazing. Thanks for the tips on alternative rice. Arborio rice is ridiculously expensive here.
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Thanks Lynne and you are most welcome! It was on sale for a good price. 🙂
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Oh my that looks wonderful, which reminds I haven’t made risotto in a long while! Thanks for the inspiration Kathryn!
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Thank you too, and you are most welcome Marisa!
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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!
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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!!
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No vampires. It’s going to take a weak of showering to get it out of our systems. 🙂
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I’ve been thinking of making risotto for dinner and I your dish just pushed me over the edge. It sure looks good!
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Thanks John, great idea, right? 🙂
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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!
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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! 🙂
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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!
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You are the bee’s knees, my friend!!
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WHY have I never put shrimp in risotto! This is a great recipe – I love risotto – thank you!!
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You are most welcome Celi! Glad to have inspired you. And welcome home!
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I like everything about this recipe. 😀
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Thank you Karen, we do too!
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Always add those red chilli flakes. Yum! And great idea to put spinach in here too.
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mmm. . . this looks like a perfect comfort food.
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Thank you Sheryl!
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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! 😊
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Wow, that’s so awesome! I plan on making this again soon after our trip!
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