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Shrimp Risotto with Spinach and Basil

servings

Servings

6

preptime

Prep Time

10min

cooktime

Cook Time

40min

What You'll Need

  • 6 C. Imagine® Organic Chicken Broth
  • 16 oz. large shrimp, peeled and deveined
  • 2 tbsp. Spectrum® Olive Oil
  • 1 ½ C. onion, coarsely chopped
  • 2 large garlic cloves, minced
  • 1 ½ C. Arborio rice
  • ½ C. dry white wine
  • 1 6 oz. package baby spinach leaves
  • ½ C. freshly grated Parmesan cheese
  • ¼ C. fresh basil, chopped

How to Make

  1. Bring broth to a boil in a medium saucepan, add the shrimp. Turn off heat, cover and let stand until opaque, about 3 minutes.
  2. Using a slotted spoon transfer the shrimp to a bowl, cover and set aside. Cover broth to keep warm.
  3. 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, wait 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.
  4. During the last 5 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 cheese. Season with salt and pepper.
  5. Spoon the risotto into shallow bowls and top with additional cheese. Serve.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.