Cheesy Shrimp & Spinach Risotto


INGREDIENTS:

Drizzle of olive or canola oil and a small knob of butter
1 small onion, finely chopped
2 cups (500 mL) short grain (or Arborio) rice
6 cups (1.5 L) chicken or vegetable stock, at room temperature or warmed
1/2-1 cup (125-250 mL) freshly grated Parmesan cheese
Zest and juice of 1 lemon
1 tbsp (15 mL) butter2 dozen raw shrimp, peeled
A few handfuls of fresh spinach



DIRECTIONS:


In a medium-large pot, heat the oil and butter over medium-high heat and sauté the onion until it’s soft and translucent.

Add the rice and cook for a minute, just to coat the grains with oil.


If you like, add a splash of white wine and cook until it’s absorbed (some will cook off). Add about half a cup of stock and cook, stirring, until it’s absorbed.

Continue adding stock a half cup to a cup at a time and cook, stirring (it doesn’t have to be constantly, just frequently) until it absorbs the liquid. When it’s all used up (it should take about half an hour) the grains should be soft. If they still have a crunchy core, just add a little more water or stock, if you have more.

When the rice is cooked and it’s nice and creamy, stir in the cheese, lemon zest and juice, and butter. Stir until the cheese melts. Stir in the shrimp and spinach, return the lid to the pot and cook for a few more minutes, until the shrimp are opaque and the spinach wilted. Serve immediately.

Serves about 6.

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