Wednesday, February 4, 2009
Although I really enjoy risotto, I have never prepared this creamy, Italian rice in my kitchen. If you are unfamiliar with risotto and the types of rice considered favorable for creating the creamy texture associated with this dish, click here.
The first step in this recipe is to heat 3-1/4 to 3-3/4 cups of broth and keep it warm. This will help to maintain an even temperature while cooking the risotto. Adding cold liquid to hot rice lenghthens the cooking time.
Now I saute chopped mushrooms, onions, and garlic in a tablespoon of butter.
Once those veggies are tender, I'll add 1 cup of cooked arborio rice. Arborio is the most common type of starchy short-grained Italian rice used to make risotto, althought there are other types available and possibly more desirable. I was surprised to find this arborio rice at my local corner store.
Cook and stir the rice with the veggies for 2-3 minutes.
Carefully stir 1 cup of the heated broth into the rice mixture. Now get used to adding broth and stirring, you'll repeat this step at least 5 more times before your risotto is ready. Once the first cup of broth is absorbed into the rice, add another 1/2 cup of broth. Cook and stir until the liquid is absorbed. Then add another 1/2 cup of broth. Cook and stir until the liquid is absorbed. Now add ANOTHER 1/2 cup of broth. Cook and stir until the liquid is absorbed. You get the picture. You'll keep this up until the risotto is creamy and the rice is almost tender. This process takes about 20-30 minutes.
Once the risotto has reached the desired texture, stir in 6 oz. of fresh baby spinach.
Cook and drain 1 lb of medium shrimp (or in this case I thawed and drained)and add them to the risotto.
Now add 1/2 cup of shredded Parmesean cheese. I grated 1/4 cup of Parmigiano-Reggiano and combined it with store brand grated Parmesean. This way I can stretch my more expensive cheese. And I was pretty short on time, so it was quicker to dump the last 1/4 cup out of that green tube.
Cook and stir all of the ingredients together until the spinach is wilted and the shrimp are heated through.
Mmmm. How do you say delicious in Italian?
Shrimp 'n' Spinach Risotto from Light and Tasty Magazine
3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon butter
1 cup uncooked arborio rice
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute
the mushrooms, onion and garlic in butter until tender, about 3 minutes. Add
rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup 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. Total cooking time is about 20
minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach
is wilted and shrimp are heated through. Serve immediately.
Yield: 4 servings.
One serving: 1-1/4 cups Calories: 405 Fat: 8 g Saturated Fat: 4 g Cholesterol: 187 mg Sodium: 906 mg Carbohydrate: 47 g Fiber: 2 g Protein: 35 g Diabetic Exchange: 4 very lean meat, 2-1/2 starch, 1 vegetable, 1 fat
WW points per 1-1/4 cup serving: 8 pts.