Shrimp Risotto With Baby Spinach And Basil Recipe

Name: Shrimp Risotto With Baby Spinach And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups low sodium chicken broth (about); 1 lb uncooked large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 1/2 cups chopped onions; 2 large garlic cloves, minced; 1 1/2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain white rice (about 9.5 ounces); 1/2 cup dry white wine; 1 (6 ounce) package baby spinach leaves; 1/2 cup parmesan cheese, freshly grated; 1/4 cup fresh basil, chopped; additional grated parmesan cheese (for serving)

Servings: persons

6 cups low sodium chicken broth (about)
1 lb uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 cups chopped onions
2 large garlic cloves, minced
1 1/2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain white rice (about 9.5 ounces)
1/2 cup dry white wine
1 (6 ounce) package baby spinach leaves
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh basil, chopped
additional grated parmesan cheese (for serving)

1
In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm.
2
In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and saute until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice 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.
3
Add 3/4 cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
4
Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
5
Mix in shrimp, 1/2 cup Parmesan cheese, and basil.
6
Season to taste with salt and pepper.
7
Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.

1196

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 cups low sodium chicken broth (about), 1 lb uncooked large shrimp, peeled and deveined, 2 tablespoons olive oil, 1 1/2 cups chopped onions, and more.

Yes, Shrimp Risotto With Baby Spinach And Basil 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.

That's it — enjoy your meal!

Shrimp Risotto With Baby Spinach And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions