Name: Shrimp Risotto with Baby Spinach and Basil
Yield: Makes 6 servings
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; 11/2 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

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Shrimp Risotto with Baby Spinach and BasilBrian Leatart

This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.

Recipe notes

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Recipe notes

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