I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!
So creamy and delicious! Not to mention filling!
For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp
Start by grating the Parmesan reggiano. Set aside. Mince the garlic at this point too.
In a large skillet, or my case a wok, put the butter, garlic and arborio rice and mix together over medium high heat for about 2 minutes stirring constantly.
Then add the chicken broth. Stirring frequently until all broth is absorbed.
Add the grated Parmesan. Stir until melted and well blended.
Add the lemon juice and give everything another whirl.
Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.
Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!
Looks great! And why have I never thought to add spinach to a risotto?
That’s looks so good !!!!!
Made this tonight and added baby bella mushrooms, it was delicious!