"When one of my favorite restaurants closed, I developed my own version of their renowned seafood risotto. I think spinach adds great flavor and boosts the nutritional value." —Brandy Jamison-Neth, Denver
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 4 minutes or until done. Remove shrimp from pan; set aside and keep warm.
Heat oil in pan over medium heat. Add onion to pan; cook 5 minutes. Add garlic; cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Add 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 cilantro, saffron, and spinach with the last 1/2 cup broth. Add shrimp and cheese, stirring to combine. Serve immediately.
I have to agree that this was on the bland side. I also used 10oz. of fresh spinach, but this may not actually be equivalent to frozen as it seemed like a lot. As the garlic and cilantro flavors did not come out I added more of each, and I would have added more goat cheese but I ran out. I didn't have saffron but I imagine this was mostly for color anyway. I added some cream and just a bit of salt, and grated some Parmesan on top; and it was edible but still just ok. Maybe it could have used some lemon zest? We ate this with whole-grain focaccia and extra virgin olive oil for dipping. This didn't seem a good use for shrimp so I don't know that I'd make this again.
This recipe is amazing! I never write reviews, but had to for this. It is savory, flavorful and doesn't taste low fat. The only modifications I made were adding a couple tablespoons of grated parm, I put sea salt and fresh ground pepper on the shrimp before cooking, and because I love heat I added a dash of red pepper.
Best risotto I've made (and I make it alot)! a few substitutions: didn't have shrimp, but we just have a vegetarian risotto instead - didn't miss it at all! Added 1 extra oz of goat cheese to make up for the missing shrimp. Used organic vegetable stock instead of chicken stock. Had a big bunch of fresh spinach in the frig, so I wilted it all in the stock, then pureed it in the vitamix with 1/2 C of the hot stock - I added this when I added the last ladel of stock to the risotto - great color green! I used 3 big cloves of garlic instead of 2. I was out of olive oil, so I used 1/2 Tablespoon of butter & a few pumps of olive oil spray to sautee the onions. The cilantro was a GREAT addition to this - really made it stand out from other risottos (in a good way!) Truly exceptional with all my substitutions (and vegetarian too!) My husband & our friend LOVED it! Will def make again soon!
Absolutely amazing!! Worth the time and effort and it is good enough to serve to guests (our list of meals which qualify is quite short!). The one time I tried to rush the process, the flavors didn't blend well. Just follow the instructions exactly, and you will have a delicious meal.
I was a bit disappointed with the overall flavor. I really like goat cheese but I think this was too much. I used fresh baby spinach as well and subbed basil for cilantro. Prob. should have stuck with the cilantro.
Very good and (aside from the time spent stirring) very easy to make. I have also made it with baked chicken breasts, cut up and mixed in at the end, and that was also quite good. I will try fresh spinach next time, based on the recommendations of others.
Out of this world! The only adjustments we made were to use a bag of baby spinach (chopped) and we did not saute the shrimp. Instead, we let the shrimp cook within the risotto. To die for. Seriously. Amazingly good.
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