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Risotto with Shrimp and Spinach Recipe

   
 

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     Risotto with Shrimp and Spinach

Category   Entrees - Maindishes
Sub Category   None
Servings   5
Preptime   45 min.

Ingredients
2 tbsp. unsalted butter
1 finely chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. dry white wine
3 c. fat-free chicken broth
1 c. arborio rice
1 lb. uncooked, peeled, deveined medium shrimp
6 c. loosely packed baby spinach
 
1/4 c. grated Parmesan cheese

Instructions
Heat oven to 425. In a Dutch oven heat butter on medium. Add onion, salt, and pepper. Cook 3-5 min. or until tender. Add wine. Cook 6-7 min. or until reduced by one-half. Add broth and rice to mixture. Stir to combine.
Bake covered 15-20 min. or until rice is almost tender. Add shrimp. Stir to combine. Bake 4-6 min. more or until shrimp are opaque.
Remove from oven. Stir in spinach. Garnish each serving with parmesan.
Serving Suggestions
Not tried this recipe as of yet.


Originally Submitted
8/16/2013





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