easy shrimp risotto with spinach pesto
Keep it Simple, Sweetie:
  • 1 small onion
  • 3 cloves of garlic
  • 2½ cups of fresh spinach
  • 2½ cups of basil leaves
  • ½ cup mushrooms
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • pinch of red pepper flakes
  • parmesan cheese
  • 1 pound of shrimp
  • ½ cup of white wine
  • salt and pepper to taste
  1. Combine the chicken broth, spinach and basil leaves in a blender.
  2. Blend.
  3. Pour the mixture into a pot and keep over low heat. Add onion and garlic to another pot over medium heat with a little olive oil and cook until transparent.
  4. Add mushrooms and cook for another 2-3 minutes.
  5. Add rice and cook 2-3 minutes until toasted.
  6. Add the wine and ½ cup of the basil/spinach mixture and stir until absorbed.
  7. Continue adding liquid 1 cup at a time, making sure that it is completely absorbed before adding more until all of the mixture has been used.
  8. While the risotto is cooking, sauté the shrimp and set aside.
  9. Spoon the risotto into 4 bowls, top with shrimp and grate fresh parmesan over each.
  10. Enjoy the well deserved "ohs" and "ahs" from your family.
Recipe by at http://keepitsimplesweetieblog.com/easy-shrimp-risotto-spinach-pesto/