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!
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!