Best Shrimp Risotto With Baby Spinach And Basil Recipes

SHRIMP RISOTTO WITH BABY SPINACH AND BASIL

Steps:

• In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm.
• In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and sauté until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
• Add ¾ cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
• Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
• Mix in shrimp, ½ cup Parmesan cheese, and basil.
• Season to taste with salt and pepper.
• Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.

SHRIMP 'N' SPINACH RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

SHRIMP 'N' SPINACH RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm.
• In a large nonstick skillet, saute the mushrooms, onion and garlic in butter until tender, about 3 minutes.
• Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
• Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions.
• Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Serve immediately.

SHRIMP RISOTTO

Steps:

• In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

THAI BASIL SHRIMP RISOTTO

Steps:

• Heat large saucepan over medium heat. Add 1 tbs oil and swirl to coat bottom. When oil is hot, add the shrimp and saute, stirring, until shrimp are pink, about 1 minute. season with salt and pepper. Transfer the shrimp to a plate and set aside.
• Add the remaning tbs of oil and 1 tbs of butter to the pan. When the mixture is hot, add the garlic and onions and saute until soft, 1 to 2 minutes. Add the rice and saute until rice is opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until liquid is absorbed by the rice, 2 to 3 minutes.
• Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil,the remaining 2 tbs of butter and the lime juice, and stir. Taste and adjust the salt and pepper if needed.
• Transfer to serving dish and serve.