Shrimp Risotto with Baby Spinach and Basil

Shrimp Risotto with Baby Spinach and Basil
Photo by Brian Leatart


  • 6 cups low-salt chicken broth
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • grated Parmesan cheese
  • 1½ cups arborio rice or medium-grain white rice
  • 2 large garlic cloves
  • 1 ½ cups onion
  • + 4 more ingredients
    • ½ cup dry white wine
    • ¼ cup fresh basil
    • 1 6-ounce package baby spinach leaves
    • 1 pound uncooked large shrimp, peeled, deveined

Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm. Heat oil in heavy large saucepan ov...

View full recipe at Epicurious


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