I’ve got a bright and healthy main or side dish recipe for you ~ Shrimp, Tomato Basil & Spinach Risotto!
Shrimp, Tomato Basil & Spinach Risotto
Yields 4 servings
3 cups vegetable broth
1 Tablespoon butter
1 Tablespoon Olive Oil
1 shallot, minced
3 garlic cloves, minced
salt & pepper
1 cup arborio rice
2 vine-ripened tomatoes, seeded & chopped (or equivalent amount of Roma or Compari tomatoes)
2 cups baby spinach
12-16 shrimp (cooked)
handful torn basil
1/4 cup freshly grated parmesan cheese
In a large skillet, melt butter over medium heat. Add olive oil and shallot, season with salt & pepper, and then saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds.
Add rice then stir to coat about 2 minutes.
Add 1 cup broth then stir continuously until broth is absorbed. Continue adding broth, 1 cup at a time, stirring until nearly absorbed before adding more.
When there is about 1/4 cup of the broth remaining in pan, add parmesan cheese and salt and pepper to taste. Add shrimp to warm through. Add tomatoes baby spinach and basil and continue stirring until spinach is wilted.