Bon Appetit/March 2003

Shrimp Risotto with Baby Spinach and Basil
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups (about) low-salt chicken broth 1 pound uncooked large shrimp, peeled, deveined 2 tablespoons olive oil
1-1/2 cups chopped onion 2 large garlic cloves, minced 1-1/2 cups arborio rice or medium-grain white rice (about 9-1/2 ounces)
1/2 cup dry white wine 1 6-ounce package baby spinach leaves 1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil additional grated Parmesan cheese



1 Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.
2 Heat oil in heavy large saucepan over medium heat. Add chopped onion and saute until tender, about 5 minutes. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

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