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Ingredients
6 cups of Imagine Organic Chicken Broth
16-oz of peeled and deveined large shrimp
2 tablespoons of Hain pure olive oil
1½ cups of coarsely chopped onion
2 large garlic cloves minced
1 6-oz package of baby spinach leaves
½ cup of freshly grated Parmesan cheese
¼ cup of chopped fresh basil
Directions
- Bring broth to a boil in a medium saucepan, add the shrimp, Turn off heat, cover and let stand until opaque about 3 minutes.
- Using a slotted spoon transfer the shrimp to a bowl, cover and set aside. Cover broth to keep warm.
- Heat oil in a heavy skillet over a medium heat, add the onions and garlic sauté for about 3 minutes. Add the rice and cook stirring for about 2 minutes. Add about ¾ cup of the warm broth, until absorbed, keep adding the broth ¾ cups at a time until all the broth is absorbed and the rice is just tender, about 25 minutes.
- During the last five minutes add the spinach, adding in batches so that each batch wilts before you add the next, stir in the shrimp and basil, and ½ cup of the cheese. Season with salt and pepper.
- Spoon the risotto into shallow bowls and top with additional cheese. Serve.
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