Shrimp Risotto Image Posted on February 11, 2013 by sandersnm Share this:TwitterFacebookLike this:Like Loading... Related
Makes 4 servings
4 cups reduced-sodium chicken broth
1 small onion, finely chopped
1 Tbsp olive oil
1 cup uncooked arborio rice
1 fresh thyme sprig
1 bay leaf
1/4 tsp pepper
3/4 cup white wine or additional reduced-sodium chicken broth
1 lb uncooked medium shrimp, peeled and deveined
2 cups chopped fresh spinach
4 oz fresh goat cheese, crumbled
1. In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted.
3. Stir in cheese. Discard thyme and bay leaf. Serve immediately.