Spinach and Shrimp Risotto

Our dietitians' favourite

Four food groups in one easy dish. The Arborio rice and milk combine for a lovely, creamy result!

  • Prep: 20 min
  • Cooking: 30 min
Yields 4 servings
spinach and shrimp risotto

Ingredients

  • 2 tsp (10 mL) butter
  • 4 cloves garlic minced
  • 1 chopped onion
  • 1 cup (250 mL) Arborio rice
  • 2 cups (500 mL) no-salt-added chicken broth
  • 2 cups (500 mL) divided milk
  • 1/4 tsp pepper
  • A pinch of salt
  • 12 oz (375 g) medium raw shrimp peeled, deveined
  • 1/2 pkg (142 g) baby spinach
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh dill or basil

Preparation

In pot, melt butter over medium heat. Sauté garlic and onion until soft. Add rice; sauté for 1 minute. Stir in broth, 1½ cups milk, salt and pepper; bring almost to boil, stirring.

Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20 minutes. Stir in shrimp; cover, simmer for 5 minutes. Stir in remaining milk, then spinach, lemon juice and dill.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 359 Calories
Protein: 24 g
Carbohydrate: 53 g
Fat: 5 g
Fibre: 2.8 g
Sodium: 689 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 24 % / 260 mg
Folate: 98 %
Vitamin B12: 87 %
Selenium: 81 %
Phosphorus: 42 %