Spinach and Shrimp Risotto

Name: Spinach and Shrimp Risotto
Yield: 4 servings
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

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

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

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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.