Risotto with Spinach and Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 4.2g
  • Saturated fat: 1.3g
  • Protein: 24.1g
  • Carbohydrate: 25.4g
  • Cholesterol: 134mg
  • Iron: 3.1mg
  • Sodium: 944mg
  • Calories from fat: 16%
  • Fiber: 1.6g
  • Calcium: 139mg

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

Preparation

  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.
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