By now, you’re probably wondering what “Shrisotto” is. Shrisotto, also known as Shrimp Risotto, is the perfect meal to prepare when you’re sick of the same old dinner. For me, that same old dinner is chicken. It seems as if every meal revolves around that one common ingredient. Can’t we give the chicken a break!? He didn’t do anything wrong!
Enter: Shrisotto. I can hear the vegans crying, “The shrimp didn’t do anything wrong, either!” Good call – I have to agree with you there. However, I’d be willing to bet people eat more chicken than shrimp in their lifetimes. Hence, why not have yourself a tasty Shrisotto for dinner? This is the perfect crowd pleaser, and I’m sure you won’t be disappointed.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 3-4
Ingredients:
2 tablespoons olive oil
1/2 pound medium sized raw shrimp, shelled and deveined
1/2 cup diced yellow onion
1 cup Arborio rice
1/2 cup dry white wine
3 cups low sodium chicken broth
1 can (14.5 oz.) no salt added diced tomatoes
8 oz. fresh baby spinach or chopped kale
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
Ground black pepper to taste
Directions:
1. Rinse shrimp and spinach/kale. Once dry, devein shrimp.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Sauté shrimp until partially cooked. Set aside.
Photo by Jennifer Weintraub
3. In a large stock pot, heat remaining tablespoon olive oil and sauté onion until brown and softened.
Photo by Jennifer Weintraub
4. Add rice into stock pot and coat with oil and onion. Add white wine and cook until it is absorbed into the rice.
Photo by Jennifer Weintraub
Photo by Jennifer Weintraub
5. Add enough chicken broth to cover rice. Stir constantly. Cook (uncovered) until liquid is absorbed.
Photo by Jennifer Weintraub
Photo by Jennifer Weintraub
6. Continue gradually adding broth until it is absorbed. This will take about 15 minutes.
Photo by Jennifer Weintraub
7. Stir in tomatoes and spinach/kale. Note: this may look like a lot of spinach/kale, but it wilts once it begins to cook.
Photo by Jennifer Weintraub
Photo by Jennifer Weintraub
8. Continue to stir. Once spinach/kale is wilted and all liquid is absorbed, add shrimp and Parmesan cheese.
Photo by Jennifer Weintraub
Photo by Jennifer Weintraub
9. Season with salt and pepper. Rice should be fully cooked and the mixture should be creamy. Serve immediately.
Photo by Jennifer Weintraub
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