Spinach and Shrimp Risotto
Our dietitians' favouriteFour food groups in one easy dish. The Arborio rice and milk combine for a lovely, creamy result!
- Prep: 20 min
- Cooking: 30 min
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.
Tips
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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 % |
| Phosphorus: | 42 % |
| Selenium: | 81 % |
| Vitamin B12: | 87 % |
