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Lemon Garlic and Spinach Risotto with sautéed shrimp is a classic recipe that combines everything you love about creamy risotto with lemon garlic and hearty spinach. Top the creamy risotto with a simple sautéed lemon garlic shrimp to create an entire meal for any day of the week!
You know that I love sneaking fresh greens into every single meal. The more greens, the better! Lemon Garlic and Spinach Risotto with Sautéed Shrimp adds fresh spinach and lemon to a classic Parmesan risotto. The meal is a great choice for any day of the week. It makes an easy yet impressive addition to dinner parties and holiday gatherings. My daughter even loves this meal!
For this recipe, I used the Made In Cookware 10″ Nonstick Pan and 5 Quart Stock Pot with Lid. Made In Cookware is a premium cookware brand that creates great products that are high quality, affordable, innovative and approachable. They produce the cookware in an environmentally responsible way. The packaging labels can even be planted! The label I received contains basil seeds that will sprout when planted.
After using the Made In Cookware products for various recipes, they are now a staple in my kitchen. I easily spend over an hour browsing their site and learning about the products. I love that the cookware is made in America and does not contain many of the harmful chemicals found in other nonstick cookware products. The cookware is also perfect for this recipe. The stock pot heats evenly, helping to create a risotto that is creamy and full of flavor. The nonstick pan makes cooking the shrimp quick and easy. Made in Cookware helps create approachable meals that the entire family loves.
Check out the full collection of Made in Cookware products here. Add a few pieces to your kitchen or shop for friends and family. Then, make this Lemon Garlic and Spinach Risotto with Sautéed Shrimp for your next family dinner.
Lemon Garlic and Spinach Risotto with Sautéed Shrimp
Ingredients
For the risotto:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 chopped shallot
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 4 3/4 cups low sodium chicken broth
- 1/2 cup shredded Parmesan Cheese
- juice and zest from one lemon
- 4 ounces baby spinach, finely chopped
For the shrimp:
- 1/2 pound peeled and deveined jumbo shrimp
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- pinch of freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- To make the risotto, heat the oil in a large stock pot over medium heat. Add the garlic and shallot and stir for one minute. Add the arborio rice and stir for one additional minute. Add the white wine and stir into the rice. Simmer and stir until the wine is almost completely absorbed by the rice.
- Add one cup of chicken broth and stir until the liquid is almost absorbed by the rice. Continue stirring and adding broth one cup at a time, waiting until the liquid is almost absorbed before adding an additional cup of broth. Once almost all of the liquid is absorbed, stir in the Parmesan cheese, lemon juice and lemon zest until combined. Add the fresh spinach and stir.
- To make the shrimp, heat a nonstick skillet over medium heat. Add olive oil and garlic and cook for 30 seconds. Add shrimp to the pan in a single layer. Sprinkle with salt and pepper. Cook, undisturbed for about 2 minutes. Turn the shrimp over, add the lemon juice and red pepper flakes and cook until the shrimp is cooked throughout, about 1 to 2 additional minutes. Serve immediately over the risotto. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was created in partnership with Made In Cookware. As always, all opinions are my own.
