Shrimp Risotto with Spinach and Basil

Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
10 min
Cook time icon
Cook Time
40 min

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.