Shrimp Risotto with Spinach and Basil

Ingredients
6 cups Imagine Organic Chicken Broth 1.5L
16 oz peeled and deveined large shrimp 500g
2 tbsp Spectrum olive oil 30ml
1 1/2 cups onion, coarsely chopped 355ml
2 large garlic cloves, minced 2
1 1/2 cups arborio rice 355ml
1 cup dry white wine 250ml
6 oz baby spinach leaves 170g
1 cup freshly grated parmesan cheese 250ml
1/4 cup chopped fresh basil 50ml

Instructions
  • 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.
  • Using a slotted spoon, transfer the shrimp to a bowl, cover and set aside.
  • Cover broth to keep warm.
  • Heat oil in a heavy skillet over medium heat, add the onions and garlic and saute for 3 minutes.
  • 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.
  • 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.
  • Spoon in to bowls and top with additional cheese. Serve.
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