Lemon Spinach Risotto with Shrimp

This week was my first time making risotto, and while it was time consuming, it was definitely worth it! Any recipe where I can use my Martha Stewart cast iron pot, is a good recipe in my book! Listen to a book on tape, your favorite podcast, or have some guests in the kitchen while stirring and time is sure to go by quickly.




2 tbsp unsalted butter or extra virgin olive oil

1 med onion diced

2 cloves garlic, minced

1 1/2 cup arborio rice

1/2 cup dry white wine

4-5 cups chicken or vegetable stock

4 cups baby spinach

1 lb raw shrimp

1 cup finely grated parmesan cheese

1 lemon, freshly zested

fresh chives

Add butter to a heated, large heavy pan. Once melted, add onion and saute till translucent. Add garlic and salute till aromatic. Add rice and saute till it turns white (1 min). Add wine and stir till liquid evaporates.

Add stock 1/2 cup at a time, stirring constantly. Add next 1/2 cup only after previous one has completely absorbed into rice. Continue until rice it softened (20-24 mins).

Add spinach and stir thru. Cook till partly wilted. Season shrimp lightly with salt and pepper. Add shrimp and stir thru. Cook, stirring occasionally, till shrimp is opaque and cooked thru (3-4 mins).

Add cheese and lemon zest. Stir and heat thru. Add salt and pepper to taste. Top with fresh chives.


Cooking is all about bringing people together. Risotto is a great versatile dish, and perfect for when you have guests. Isn’t everyone always asking what they can do to help?! Appoint someone a risotto stirrer and enjoy your time in the kitchen! 

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