Shrimp 'n' Spinach Risotto

Not from the garden and not especially great for you but very flavorful.


4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms (I have to leave this out, my boys will not eat them.)
1 small onion, chopped
1 tablespoon butter
3 garlic cloves minced
1 cup uncooked arborio rice
1 package (6oz) baby spinach coarsely chopped
1 pound cooked medium shrimp, pealed and deveined (I sauteed mine in a little butter and garlic powder)
1/2 cup shredded Parmesan cheese
Couple dashes of pepper


In a small saucepan, heat the 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 (a minimum of 2 minutes or the rice will not cook correctly).  Carefully stir in 1 cup of the 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.

I don't remember where I got this recipe but I am glad I clipped it.  William had 3 servings if that tells you anything.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34