Description
Garlic Shrimp & Sun-Dried Tomato Risotto
Ingredients
1 cup Arborio rice
4 cups chicken or vegetable broth (warmed)
1/2 lb shrimp (peeled and deveined)
2 tbsp olive oil (divided)
2 garlic cloves (minced)
1/3 cup sun-dried tomatoes (chopped)
2 cups fresh spinach
1/3 cup dry white wine (optional)
1/2 cup Parmesan cheese (grated)
2 tbsp unsalted butter
Salt and pepper (to taste)
Fresh basil (for garnish)
Directions
Cook the shrimp: Heat 1 tbsp olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Sauté aromatics: In the same skillet, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant. Add Arborio rice and stir to coat in the oil.
Deglaze with wine: Pour in the white wine (if using) and stir until mostly absorbed.
Cook the risotto: Gradually add warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. Continue until the rice is creamy and tender (about 20 minutes).
Add spinach and sun-dried tomatoes: Stir in the spinach and sun-dried tomatoes. Cook until the spinach wilts.
Finish the risotto: Stir in butter and Parmesan cheese. Adjust seasoning with salt and pepper.
Assemble the dish: Return the shrimp to the skillet, arranging on top of the risotto. Garnish with fresh basil and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 480 kcal per serving
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