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 — 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

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

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

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

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Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Ahhhh, risotto. It is such a lovely taste and texture but can be the bane of a cook who doesn’t have the time to bring it up to that incredible creamy  “ahhhh” in your mouth sensation. But if you are short on time, a pressure cooker will take all that “non-time” away to give you a perfectly creamy risotto, full of flavor. Add some Cajun-spiced shrimp on top, and tah-dah! Dinner served. In less than a half-hour. Job accomplished.

Shrimp Risotto with Cajun-Spiced Shrimp
Risotto recipe adapted from Perfect Risotto at bonafidefarmfood.com

For the Risotto:

1/2 cup finely diced yellow onion
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 cup Arborio or California Pearl rice
4 to 5 cups shrimp stock, recipe here —> Homemade Shrimp Stock
1/2 cup fresh-grated Parmesan cheese, from a block

Diced Onions ~ HEY! Who doesn’t eat microwaved popcorn while prepping dinner, huh???

For the Cajun-Spiced Shrimp:

1 tablespoon unsalted butter
1/2 pound large shrimp, shelled and deveined
Cajun-spiced seasoning, to taste
Fresh-grated Parmesan cheese, for garnish
Chopped green onion ends, for garnish
Lemon wedges, for garnish

Get all your ingredients prepped. This doesn’t take long at all!

Prepping the Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter until hot, then add the chopped onions. Cook until soft, about 5 minutes.

Wine Pouring Shot ~ Something went awry with my camera settings for this shot so you get the “Instagram” look!

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice  and the shrimp stock.

Risotto Ready to Pressure Cook

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions. (I have a manual one, that means when the pressure gauge starts rocking. Results may vary by what you have.)

My Pressure Cooker

Once the gauge is rockin’ (or up to pressure for you high-tech electronic owners), set the timer for 7 minutes.

Meanwhile, cook the shrimp. Add a tablespoon of butter to a hot skillet and heat until foamy. Add the garlic, then add the shrimp in one layer. Season with Cajun-seasoning of choice. Cook for about 2 to 3 minutes per side. Don’t overcook! Remove shrimp from skillet and set aside until risotto is done.

Cajun-Spiced Shrimp

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. Don’t remove the lid until all pressure is released.

Stir in the rest of the butter and the half cup of Parmesan cheese.

Perfect Risotto

Serve Risotto in bowls , topped with the Cajun-Spiced Shrimp, and garnish with fresh-grated Parmesan cheese, green onions, and lemon wedges.

Shrimp Risotto with Cajun-Spiced Shrimp

Download and Print this Yummy Recipe!