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Risotto with Spinach and Shrimp

Prep time 8 mins
Cook time 37 mins
Yield 6 servings (serving size: about 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection