Garlic Shrimp Mushroom Risotto with Spinach

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 2 cups Baby spinach, packed
  • 8 oz Brown mushrooms
  • 5 tsp Garlic
  • 1/2 cup Italian parsley
  • 1/4 tsp Red chili flakes
  • 1 cup Yellow onion

• Canned Goods

  • 8 cups Chicken broth, Unsalted

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 2 cups Arborio rice

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 1/4 tsp Pepper, freshly ground

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 1 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on jessicagavin.com

Description

Directions

• Warm the broth in a saucepan set over medium-low heat.
• In a separate Dutch oven or wide, deep sauté pan, add 2 tablespoons olive oil and heat over medium-high heat. Add mushrooms and saute until tender, about 4 minutes. Add 1/2 teaspoon salt and cook 1 minute longer. Transfer to a plate and reserve.
• Reduce the heat the medium. Add 2 tablespoons olive oil. Add the onion and garlic, and cook until they are soft and translucent, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated.
• Begin adding the warm broth, about ½ cup at a time, stirring frequently. Wait to add another ladle until the liquid has been almost entirely absorbed by the rice. If the broth is evaporating very quickly, turn the heat down to a gentle simmer. Repeat adding the broth in small additions, and frequently stirring for about 18 to 20 minutes, you will use most of the broth. After about 15 minutes of cooking, taste the rice for doneness. The risotto has completed cooking when the rice is still slightly chewy but not hard, and the dish has a thick oatmeal consistency. Add the spinach, and stir to wilt for a few minutes. Add cooked mushrooms and warm for 2 minutes. Turn off heat and add in the Parmesan cheese, and season with 1 teaspoon salt and ¼ teaspoon pepper, add more seasoning as desired. Keep warm over low heat while cooking the shrimp.
• Rinse the shrimp and pat them dry. Season with salt and pepper. Heat a large saute pan over medium-low heat, add 2 tablespoons olive oil, garlic and chili flakes. Gently stir to infuse the flavors into the oil, about 1 to 2 minutes. Do not allow the garlic to brown. Increase heat to medium and add shrimp, cook 2 minutes on each side, or until the shrimp turns pink and curls up slightly. Turn off heat and add 1 tablespoon lemon juice and zest, stir to combine.
• Immediately serve the risotto, evenly dividing among bowls and topping with shrimp. Garnish each dish with fresh chopped parsley and parmesan cheese.

Nutrition