Shrimp Risotto with Spinach and Basil

Shrimp Risotto with Spinach and Basil


Makes 6

  •  6 cups (about) low-salt chicken broth

  • 1 pound uncooked large shrimp, peeled, deveined

  • 2 tablespoons extra virgin olive oil

  • 1 and 1/2 cups chopped onion

  • 2 large garlic cloves, minced

  • 1 and 1/2 cups Arborio rice or medium-grain white rice (about 9 and 1/2 ounces)

  • 1/2 cup dry white wine

  • One 6-ounce package baby spinach leaves

  • 1/2 cup freshly grated Parmesan cheese

  • 1/4 cup chopped fresh basil

  • Additional grated Parmesan cheese


  1.  Bring 6 cups broth to simmer in medium saucepan.

  2. Add shrimp.

  3. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes.

  4. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm.

  5. Cover broth to keep warm.

  6. Heat olive oil in heavy large saucepan over medium heat.

  7. Add chopped onion and saute until tender, about 5 minutes.

  8. Add minced garlic and stir 1 minute.

  9. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes.

  10. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.

  11. Add 3/4 cup chicken broth.

  12. Simmer until almost all broth is absorbed, stirring often, about 2 minutes.

  13. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total.

  14. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.

  15. Mix in shrimp, 1/2 cup Parmesan cheese, and basil.

  16. Season risotto to taste with salt and pepper.

  17. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

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