This creamy spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
722 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
Step 2
Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
Step 3
Meanwhile, season shrimp with salt and pepper.
Step 4
Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
Step 5
When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
½ cup white wine
2 cups Arborio rice
1 medium shallot, minced
3 ½ cups hot chicken broth
½ pound large shrimp, peeled and deveined
2 teaspoons olive oil, or as needed
¾ cup frozen chopped spinach, thawed and drained
¼ cup freshly grated Parmesan cheese, or more to taste
