Risotto with Spinach and Shrimp

Oxmoor House
6 servings (serving size: about 3/4 cup)


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2 3/4 cups fat-free, less-sodium chicken broth
2 teaspoons olive oil
1 large Vidalia onion, chopped
4 garlic cloves, minced
1 cup uncooked Arborio rice
1/2 teaspoon salt
1/2 teaspoon saffron threads, crushed
1/8 teaspoon crushed red pepper
1/4 cup dry white wine
1 pound peeled and deveined large fresh shrimp
3 cups firmly packed fresh baby spinach
1/4 cup (1 ounce) shredded fresh Parmesan cheese


Prep: 8 Minutes
Cook: 37 Minutes

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add rice and next 3 ingredients; cook 1 minute, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in shrimp and spinach; cook 5 to 7 minutes or until shrimp turn pink. Stir in Parmesan cheese.

Created date

March 2010

Nutritional Information

Calories 238
Fat 4.2 g
Satfat 1.3 g
Protein 24.1 g
Carbohydrate 25.4 g
Cholesterol 134 mg
Iron 3.1 mg
Sodium 944 mg
Caloriesfromfat 16 %
Fiber 1.6 g
Calcium 139 mg