Go Back
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. The creamy risotto is topped with a simple sautéed lemon garlic shrimp to create an entire meal for any day of the week!
Print

Lemon Garlic and Spinach Risotto with Sautéed Shrimp

Lemon Garlic and Spinach Risotto is a classic recipe that combines everything you love about creamy risotto with lemon garlic and hearty spinach. The creamy risotto is topped with a simple sautéed lemon garlic shrimp to create an entire meal for any day of the week!
Course Dinner
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 497kcal
Author Ashley C.

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

Calories: 497kcal | Carbohydrates: 67g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 825mg | Potassium: 553mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2795IU | Vitamin C: 13.4mg | Calcium: 276mg | Iron: 5.9mg