Spinach Parmesan Risotto with Spicy Shrimp

Creamy spinach Parmesan risotto served with juicy, spicy shrimp is perfect for everything from family dinners to date-night in.

Ingredients

Full recipe and amounts can be found in the recipe card below. 

• Onion. Leeks can be substituted.
• Garlic. 
• Risotto rice. I used Arborio.
• White wine. Substitute with stock if needed.
• Chicken stock. 
• Butter. 
• Parmesan. Pecorino or Grana Padano can be substituted.
• Baby spinach.
• Salt and pepper. 
• Shrimp/Prawns.
• Olive oil. 
• Paprika.
• Cayenne pepper. 
• Lemon juice.
• Parsley, for garnish. (optional)

How to make Parmesan risotto with spicy shrimp

1. Make the risotto: In a deep pan set over medium heat, add the leeks and cook until soft then add the garlic and cook until fragrant. Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly. Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes. Keep the heat medium-high and avoid boiling the rice. It needs to be a medium simmer to allow the rice to absorb the liquid and cook while releasing its starch to create the creaminess. Boiling will cause the grains of rice to break, leaving you with a starchy end result.
2. Finish the risotto: Once the rice is cooked, stir in the butter, spinach and Parmesan then season to taste. I also like to add a squeeze of lemon at this stage but that is optional.
3. Cook the shrimp: Season the shrimp with olive oil, paprika, cayenne, salt, pepper and lemon juice. Mix well. Cook in a hot pan for 1-2 minutes per side until they turn pale pink and opaque. Serve with shrimp over creamy risotto and sprinkle over chopped parsley.

Can I make this ahead?

Risotto really is best served freshly made, same goes for the shrimp/prawns. You can cook the risotto to  the point where the rice is half-way cooked (it needs to be quite firm still). Allow to cool completely then continue the cooking approximately 20 minutes before you want to serve the risotto. Leftover risotto can be refrigerated and turned into Arancini. I wouldn’t recommend freezing risotto, the rice tends to be very floury once thawed.

Risotto recipes

• Bacon risotto with mascarpone
• Instant pot tomato risotto
• Lemon risotto with pan-roasted chicken