Adapted from Epicurious
lb fresh baby spinach
4oz shitake mushrooms
3 cups low-sodium vegetable broth (Chris is a vegetarian; you could use chicken)
1/2 cup water
1/2 of a yellow onion, finely chopped
1 clove garlic
1T olive oil
1 cup arborio rice
1/3 cup white wine
1oz grated parmesan cheese
12 medium shrimp
salt and pepper
Bring the broth and the water to a simmer in a small sauce pan. In a larger pan, saute the onion in the olive oil until soft, then add the finely chopped garlic and saute a bit more. Add the rice and stir until coated with oil. Pour in the wine. While that simmers, give the mushrooms a rough chop, removing the stems (they’re pretty tough. I threw them into the stock just to add more flavor, but you can toss them if you want). Once the rice has absorbed the wine, start slowly adding the warm broth/water mixture about 3/4 cup at a time, letting it absorb fully before each addition. Stir pretty frequently so it doesn’t stick.In a separate pan, saute the spinach and mushrooms in a little cooking spray until the spinach is wilted. Add the shrimp (mine was pre-cooked so it just needed to be warmed up; if yours is fresh, add it a little earlier or cook it separately).Once all of the broth is incorporated and the rice is al dente, add the spinach/mushroom/shrimp mixture and the parmesan cheese. Season with salt and pepper and serve! Makes three servings.
Nutrition: 450 calories / 9g fat / 3 g saturated fat / 73g carbohydrates / 8g fiber / 18g protein
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