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Jesse Garon
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Heather's Recipes

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Shrimp and Spinach Risotto

Love the creaminess of risotto, plus you know shrimp and spinach are two of my favs!

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tbsp butter
3 garlic cloves, minced
1 cup uncooked arborio rice
1 package (6 oz) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/2 tsp pepper

In a small saucepan, heat broth and keep warm.  In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes.  Add garlic; cook 1 minute longer.  Add rice; cook and stir for 2-3 minutes.  Carefully stir in 1 cup heated broth.  Cook and stir until all of the liquid is absorbed.

Add remaining broth, 1/2 cup at a time, stirring constantly.  Allow liquid to absorb between additions.  Cook just until risotto is creamy and rice is almost tender, about 20 minutes.

Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.  Serve immediately.

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06/19/2013 9:35AM
Shrimp and Spinach Risotto
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