Italian Flag Risotto Recipe

Name: Italian Flag Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 ½ cups dry arborio rice; 4 -5 cups hot chicken stock; 1 (12 ounce) packagesliced fresh mushrooms; 1 medium onion, chopped; 1 large red pepper, chopped; 1 (10 ounce) package frozen spinach, thawed and squeezed dry; 1 lb medium raw shrimp, shelled and deveined; ¼ teaspoon fresh grated nutmeg; 1 cup fresh grated romano cheese or 1 cup parmesan cheese; salt and pepper

Servings: persons

2 tablespoons olive oil
1 tablespoon butter
1 ½ cups dry arborio rice
4 -5 cups hot chicken stock
1 (12 ounce) packagesliced fresh mushrooms
1 medium onion, chopped
1 large red pepper, chopped
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 lb medium raw shrimp, shelled and deveined
¼ teaspoon fresh grated nutmeg
1 cup fresh grated romano cheese or 1 cup parmesan cheese
salt and pepper

1
Heat butter and olive oil in large skillet over medium-high heat.
2
Add mushrooms and saute until golden.
3
Add onion, garlic, and red pepper saute until translucent.
4
Add rice and saute until grains are toasted.
5
Break up spinach into pan, stir.
6
Season with salt and pepper
7
Begin adding stock 2 ladles at a time and stir continually, let stock get absorbed before adding more.
8
Continue adding stock in this manner until rice is al dente.
9
(It will appear as if there are too many veggies compared to rice, it will work though).
10
Add shrimp and cover until shrimp is pink.
11
Add cheese and nutmeg.
12
Check for salt and pepper, adjust to taste.
13
It should be creamy in texture.
14
serve and enjoy!

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon butter, 1 ½ cups dry arborio rice, 4 -5 cups hot chicken stock, and more.

Yes, Italian Flag Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Flag Risotto

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