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Shrimp Risotto with Spinach and Basil

Total Time: 45 mins.
Prep Time: 10 mins.
Cook Time: 35 mins.
Serves: 4

Ingredients

6 cups Imagine®  Chicken Broth 
16 oz peeled and deveined large shrimp            
2 tbsp Spectrum®  Organic Olive Oil Extra Virgin            
1 1/2 cups onion, coarsely chopped      
2 large garlic cloves, minced      
1 1/2 cups arborio rice 
1 cup dry white wine    
2 cups Europe’s Best® Chef’s Spinach, thawed            
1 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil 

Star Product

Organic Olive Oil Extra Virgin

Directions

  1. Bring broth to a boil in a medium saucepan, add the shrimp. Turn off the heat, cover and let stand until the shrimp turns opaque. About 3 minutes.
  2. Using a slotted spoon, transfer the shrimp to a bowl, cover and set aside.
  3. Cover broth to keep warm.
  4. Heat oil in a heavy skillet over medium heat, add the onions and garlic and saute for 3 minutes.
  5. Add the rice and cook, stirring for 2 minutes. Add 3/4 cup of the warm broth until absorbed. Keep adding broth until all the broth is absorbed and the rice is just tender. About 25 minutes.
  6. During last 5 minutes add the spinach, adding in batches so that each batch wilts before you add the next. Stir in the shrimp and basil and 1/2 cup of the cheese. Season with salt and pepper.
  7. Spoon in to bowls and top with additional cheese. Serve.

Makes 4 portions.