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Velvety Shrimp and Spinach Risotto

Prep 15 minutes | Cook 45 minutes | Advanced | Serves 4 | American

This dish marries the delicate flavor of shrimp with the creamy goodness of risotto, enhanced by the freshness of spinach. It's the epitome of comfort and elegance, perfect for a cozy dinner setting that feels both homely and high-end.

What you have

• Shrimp, 1 pound
• Spinach, 4 cups
• Leftover wild rice, 2 cups

Method

1. Step 1: In a large saucepan, heat the olive oil over medium heat. Add finely chopped onion and garlic, sauté until translucent.
2. Step 2: Stir in the Arborio rice and cook for 2 minutes until the rice begins to lightly toast.
3. Step 3: Gradually add the chicken stock, one ladle at a time, stirring continuously until each addition is absorbed.
4. Step 4: Once the risotto is creamy and the rice is al dente, fold in the chopped spinach, leftover wild rice, and Parmesan cheese.
5. Step 5: In a separate pan, melt butter and sauté the shrimp until pink and cooked through. Season with salt, pepper, and a squeeze of lemon juice.
6. Step 6: Serve the risotto topped with sautéed shrimp and a sprinkle of lemon zest for garnish.

Serving suggestion

Crusty garlic bread

A chilled glass of Sauvignon Blanc