Name: Creamy Spinach and Shrimp Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Butter - 2 tablespoons; Shallot, minced - 1 medium; Garlic, minced - 1 clove; Arborio rice - 2 cups; White wine - ½ cup; Hot chicken broth - 3 ½ cups; Large shrimp, peeled and deveined - ½ pound; Salt and ground black pepper to taste - ½ pound; Olive oil, or as needed - 2 teaspoons; Frozen chopped spinach, thawed and drained - ¾ cup; Freshly grated Parmesan cheese, or more to taste - ¼ cup; Prosciutto, diced - 4 slices; Fresh parsley, chopped - 1 small bunch; Lemon, zested - ½ medium

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Spinach and Shrimp Risotto

1. Olive oil - 2 tablespoons

2. Butter - 2 tablespoons

3. Shallot, minced - 1 medium

4. Garlic, minced - 1 clove

5. Arborio rice - 2 cups

6. White wine - ½ cup

7. Hot chicken broth - 3 ½ cups

8. Large shrimp, peeled and deveined - ½ pound

9. Salt and ground black pepper to taste - ½ pound

10. Olive oil, or as needed - 2 teaspoons

11. Frozen chopped spinach, thawed and drained - ¾ cup

12. Freshly grated Parmesan cheese, or more to taste - ¼ cup

13. Prosciutto, diced - 4 slices

14. Fresh parsley, chopped - 1 small bunch

15. Lemon, zested - ½ medium

How to cook deliciously - Creamy Spinach and Shrimp Risotto

1. Stage

Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.

2. Stage

Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.

3. Stage

Meanwhile, season shrimp with salt and pepper.

4. Stage

Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.

5. Stage

When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.