Shrimp and Spinach Risotto

Spring seems like a wonderful time to make, and eat, risotto, in my opinion. Maybe it's because I associate delicious spring vegetables like spinach and asparagus with risotto. But regardless of the time of the year, this is a delicious risotto studded with mushrooms, spinach and shrimp. If you want to make this vegetarian, or a side dish, simply leave out the shrimp. It will still be spectacular.

Start by getting the broth simmering in a saucepan. Turn the heat to low so that the broth stays warm, but it doesn't need to boil. Then melt the butter in a large skillet over medium heat, and add the onions and saute for a few minutes. Now add the mushrooms



and garlic and saute for another 2 minutes. Stir in the rice



and continue to cook and stir for 2-3 minutes. Now add about a ladle-full of broth, and turn the heat down to medium low. Cook and stir constantly until most of the liquid is absorbed, then add another ladle of broth.



Continue this process until the broth is used up - stirring until almost all liquid is absorbed before adding more broth. This process will take about 20 minutes.



When you're out of broth, and most of it is absorbed, add the spinach.



Stir the spinach in so it starts to wilt and then add the shrimp.



Finally, add the parmesan cheese.



Give it all a good stir to warm up the shrimp and melt the cheese,



then dish into bowls and serve!

One year ago: Caramel Macchiato Cheesecake
Two years ago: Tuna Tetrazzini

Find more recipes at Mangia Monday, Menu Monday, Mop it up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, These Chicks Cooked.

Shrimp and Spinach Risotto

3 1/2 cups chicken broth
1 Tbsp. butter
1 small onion, chopped
3 cloves garlic, minced
1 1/2 cups chopped fresh mushrooms
1 cup arborio rice
1 - 6 oz. package baby spinach
1/2 pound cooked medium shrimp, halved
1/2 cup shredded Parmesan cheese

In a small saucepan, bring broth to a simmer, then reduce heat to low and keep warm.

Melt butter in a large skillet over medium heat. Add onion and cook and stir for 2-3 minutes. Add mushrooms and garlic and cook for 2 minutes more. Stir in rice until fully coated and starting to get "toasty," about 3 minutes.

Add about 1 cup (or a ladleful) of broth and reduce heat to medium low. Stir until most of the broth is absorbed, then add another ladleful. Continue this process for about the next 20 minutes, waiting until most of the liquid is absorbed before adding more, and stirring constantly.

Add the spinach and stir until it begins to wilt. Add shrimp and parmesan and stir until shrimp is warm and cheese is melted. Serves 4.