Shrimp and Spinach Risotto

Shrimp and Spinach Risotto

  • Prep: 5 min
  • Cook Time: 50 min
  • Total: 55 min
  • Serving: 4 servings

Shrimp and Spinach Risotto has a creamy texture with a firm bite.  A delicious one -pan meal.


  • 2 tablespoons olive oil
  • 1 pound uncooked shrimp (peeled and deveined)
  • 1 1/2 cups uncooked rice
  • 1 garlic clove (minced)
  • 1 cup dry white wine
  • 1/2 teaspoon pepper
  • 2 cans chicken broth (14 1/2 ounce each)
  • 2 cups fresh spinach
  • 1 teaspoon lemon zest
  • 1/2 cup Parmesan cheese


  1. Heat 1 tablespoon olive oil in large fry pan and cook shrimp until pink. Remove shrimp and keep warm.
  2. Stir in remaining olive oil, rice and garlic and saute for 2 minutes. Deglaze with wine and add pepper and a can of broth. Heat until boiling
  3. Reduce heat, stirring continue to add small amounts of broth and liquid is absorbed.
  4. When rice is done, add shrimp, spinach, and lemon zest
  5. Sprinkle with cheese and lightly stir


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