Creamy spinach Parmesan risotto served with juicy, spicy shrimp is perfect for everything from family dinners to date-night in.
Course Dinner
Cuisine Italian
Keyword Parmesan risotto, risotto, spicy shrimp
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4
Calories 517kcal
Author Alida Ryder
Ingredients
1tbspolive oil
1onionfinely chopped
4garlic clovescrushed
2cupsArborio rice
1cupwhite wine
4-6cupsstock
2tbspbutter
1cupgrated Parmesan
3cupsbaby spinach
salt and pepper to taste
For the spicy shrimp
500g (1lb) shrimp/prawnspeeled and deveined
2tbspoil
1tsppaprika
½tspcayenne pepper
1tspsalt
2tsplemon 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.