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.
Servings 4
Calories 517kcal
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 2 cups Arborio rice
- 1 cup white wine
- 4-6 cups stock
- 2 tbsp butter
- 1 cup grated Parmesan
- 3 cups baby spinach
- salt and pepper to taste
For the spicy shrimp
- 500 g (1lb) shrimp/prawns peeled and deveined
- 2 tbsp oil
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- 2 tsp lemon juice
Instructions
- In a deep pan set over medium heat, add the onion 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.
- 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.
- 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 the shrimp over creamy risotto and sprinkle over chopped parsley.
Nutrition
Calories: 517kcal | Carbohydrates: 87g | Protein: 33g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 315mg | Sodium: 2513mg | Potassium: 364mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2754IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 8mg