Spinach and Shrimp Risotto
A creamy spinach and shrimp risotto made with milk for a rich, velvety texture, featuring tender shrimp and vibrant spinach in every comforting bite.
Preparation time
20 minutes
Cooking time
30 minutes
Yield
4 servings
Nutritional information
Energy
359 Calories
Protein
24 g
Carbohydrate
53 g
Fat
5 g
Fibre
2.8 g
Sodium
689 mg
Top 5 Nutrients
(% DV*)
Calcium
20 % / 260 mg
Folate
98 %
Vitamin B12
87 %
Selenium
81 %
Phosphorus
42 %
*percentage of daily value
Ingredients
- 2 tsp (10 mL) butter
- 4 cloves garlic minced
- 1 chopped onion
- 1 cup (250 mL) Arborio rice
- 2 cups (500 mL) no-salt-added chicken broth
- 2 cups (500 mL) divided milk
- 1/4 tsp pepper
- A pinch of salt
- 12 oz (375 g) medium raw shrimp peeled, deveined
- 1/2 pkg (142 g) baby spinach
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) chopped fresh dill or basil
Preparation
- In pot, melt butter over medium heat. Sauté garlic and onion until soft. Add rice; sauté for 1 minute. Stir in broth, 1½ cups milk, salt and pepper; bring almost to boil, stirring.
- Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20 minutes. Stir in shrimp; cover, simmer for 5 minutes. Stir in remaining milk, then spinach, lemon juice and dill.
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