Ingredients
1 1/2 cups Arborio rice
1 lb fresh shrimp, peeled and deveined
4 cups vegetable or fish stock
1 small onion, finely chopped
2 cloves garlic, minced
1 cup fresh spinach, roughly chopped
1/3 cup grated Parmesan cheese
3 tbsp extra virgin olive oil
Zest and juice of 1 lemon
Salt and black pepper, to taste
Instructions
Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
Add Arborio rice, toast for 2 minutes until translucent.
Pour in 1 cup stock, stir until absorbed. Repeat gradually adding stock 1/2 cup at a time, stirring constantly.
When rice is nearly tender (15-20 minutes), add spinach and let wilt.
Cook shrimp in residual heat until pink (2-3 minutes). Remove from heat.
Stir in lemon zest, juice, and Parmesan until creamy.
Season with salt and pepper.
Notes
For a halal option substitute non-animal rennet cheese
Use gluten-free stock for dietary restrictions
Store leftovers in airtight containers for up to 3 days
Risotto is best served immediately for optimal creaminess
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Table
- Method: Simmering
- Cuisine: Italian Mediterranean
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 160mg