{"id":284250,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/shrimp-n-spinach-risotto\/"},"modified":"2025-04-08T09:48:02","modified_gmt":"2025-04-08T14:48:02","slug":"shrimp-n-spinach-risotto","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-n-spinach-risotto\/","title":{"rendered":"Shrimp and Spinach Risotto"},"content":{"rendered":"<p>With patience and the proper techniques, shrimp and spinach risotto turns out perfectly creamy every single time. If you&#8217;ve never made traditional <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-risotto\/\" data-name=\"www.tasteofhome.com\/article\/what-is-risotto\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">risotto<\/a> on the stovetop, you&#8217;ll be surprised by how readily the plump, starchy grains of arborio rice absorb the hot stock. Hot liquid added a little at a time turns the rice tender-firm. Risotto takes some patience and lots of stirring, but it&#8217;s always worth it.<\/p>\n<p>This recipe kicks off with a stealthy ingredient: mushrooms. Sauteed in butter, mushrooms release their powerful <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">umami<\/a> and spread it throughout the dish. They combine with the sweet and briny shrimp, the creamy spinach and the rice to make this shrimp risotto stand out. But don&#8217;t let that stop you from exploring other <a href=\"https:\/\/www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">creamy risotto recipes<\/a> cooked on the stovetop, like roasted asparagus and prosciutto risotto or spiced pear risotto.<\/p>\n<h2>Shrimp and Spinach Risotto Ingredients<\/h2>\n<ul>\n<li><strong>Chicken broth:<\/strong> Cook risotto rice in broth instead of water for a more flavorful base. Choose low-sodium <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken broth brands<\/a> or unsalted <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth<\/a>, because Parmesan cheese adds saltiness to this recipe.<\/li>\n<li><strong>Butter:<\/strong> This recipe doesn&#8217;t use much butter, but it&#8217;s integral for cooking the aromatics for the rice.<\/li>\n<li><strong>Mushrooms:<\/strong> Cook the mushrooms in butter so their flavor infuses the stock and rice. Cremini mushrooms stand up to the long, slow cooking time, as do other meaty <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mushroom types<\/a> like king oysters and portobellos.<\/li>\n<li><strong>Onion:<\/strong> Like mushrooms, onion sauteed in butter becomes caramelized and flavorful. Use a yellow one\u2014the most common <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of onion<\/a>\u2014or substitute milder shallots.<\/li>\n<li><strong>Garlic:<\/strong> When heated in butter, garlic loses some of its harsh raw bite. It&#8217;s one of the key <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/\" data-name=\"www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">aromatics<\/a> in almost every risotto recipe.<\/li>\n<li><strong>Arborio rice:<\/strong> Arborio is a unique <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of rice<\/a> that&#8217;s essential for classic risotto. The short, round, starchy grains absorb liquid slowly until they achieve a creamy and tender-firm balance.<\/li>\n<li><strong>Spinach:<\/strong> Spinach wilts when added to the pan of hot rice. Add it right at the end so it becomes soft and creamy rather than soggy.<\/li>\n<li><strong>Shrimp:<\/strong> This spinach and shrimp risotto calls for medium shrimp (31-40 per pound), thawed first if they&#8217;re frozen. The shellfish should be warmed through when the spinach wilts and the cheese melts. Cook the shrimp any longer, and they&#8217;ll become tough and chewy.<\/li>\n<li><strong>Parmesan cheese:<\/strong> Parmesan cheese gives risotto its traditional, rich finish. <a href=\"https:\/\/www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" data-name=\"www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Grate your cheese<\/a> with a rasp grater so it melts quickly and coats the rice evenly. The preservatives in packaged shredded cheese keep it from clumping in the bag, but limit its melting ability.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Warm the broth<\/h3>\n<p>In a small saucepan, heat the broth. Keep it warm while you cook the risotto.<\/p>\n<h3>Step 2: Saute the aromatic vegetables<\/h3>\n<p>In a large nonstick skillet, saute the mushrooms and onion in the butter until they&#8217;re tender, about three minutes. Add the garlic and cook for one minute longer.<\/p>\n<h3>Step 3: Start to soften the rice<\/h3>\n<p>Add the rice and cook, stirring, for two to three minutes. Carefully stir in 1 cup of the heated broth. Cook and stir until all the liquid is absorbed.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When you briefly cook the rice before you add the first cup of broth, oil coats the grains, and they develop a slightly nutty flavor. As you add the remaining hot stock in small increments, the toasted grains soften until they&#8217;re evenly al dente and consistently creamy. Cold or room-temperature stock extends the cooking time and could create an irregular texture.<\/p>\n<h3>Step 4: Continue to cook the rice<\/h3>\n<p>Add the remaining broth, 1\/2 cup at a time, stirring constantly. Allow the rice to absorb the liquid between additions. Cook just until the risotto is creamy and the rice is almost tender, about 20 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Constant stirring sounds tiring but is crucial for evenly cooked risotto rice. If you stop stirring for too long, the rice could scorch. Avoid adding more liquid at each stage with the hope of stirring less. The classic creamy sauce won&#8217;t develop, rendering the risotto watery and thin.<\/p>\n<h3>Step 5: Add the remaining ingredients<\/h3>\n<p>Add the spinach, shrimp, cheese and pepper. Cook and stir until the spinach is wilted and the shrimp are heated through. If desired, top the risotto with crushed red pepper flakes and additional shredded Parmesan cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2130149\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_3.jpg?fit=700%2C1024\" alt=\"A bowl of pasta with shrimp, spinach, and grated cheese on a marble surface. A small bowl of red pepper flakes and another bowl of grated cheese are in the background. A fork and green napkin are placed beside the bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Josh Rink for Taste Recipes<\/span><\/span><\/p>\n<h2>Shrimp and Spinach Risotto Variations<\/h2>\n<ul>\n<li><strong>Use different liquid:<\/strong> To make this a pescatarian meal, replace the chicken broth with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade vegetable broth<\/a>. You can also make a quick stock on the fly by simmering the shrimp shells, mushroom stems, onion and garlic trimmings in about 4 cups of water for 30 minutes.<\/li>\n<li><strong>Add wine:<\/strong> For even more flavor, cook the rice in about 1\/3 cup of white wine before adding the stock.<\/li>\n<li><strong>Choose other vegetables:<\/strong> Torn kale and other leafy greens work just as well as spinach in this risotto recipe. Use other green vegetables instead of mushrooms, like broccoli florets, chopped green pepper, asparagus pieces, peas or zucchini cubes. For a kaleidoscope of color, use red sweet peppers, yellow summer squash and rainbow chard. Add raw, dense vegetables about 15 minutes after pouring in broth, and roasted or delicate ones at the same time as the shrimp.<\/li>\n<li><strong>Give it a velvety finish:<\/strong> Cube an extra tablespoon of cold butter and stir it into the risotto as soon as the shrimp are heated through. The tiny bit of cold fat creates a rich and creamy glaze.<\/li>\n<\/ul>\n<h2>How to Store Shrimp and Spinach Risotto<\/h2>\n<p>Store shrimp and spinach risotto in an airtight container in the refrigerator. For food safety, you should only reheat shrimp and spinach risotto once, so store it in appropriate portions. You should also cool it quickly. Spread it evenly in a thin layer on one or more rimmed baking sheets until it cools completely, then pack it away.<\/p>\n<h3>How long does shrimp and spinach risotto last?<\/h3>\n<p>Shrimp and spinach risotto lasts three to four days when stored in the refrigerator. The risotto will thicken as it cools and sits, but will return to its original consistency when reheated.<\/p>\n<h3>How do you reheat shrimp and spinach risotto?<\/h3>\n<p>Reheat shrimp and spinach risotto in a skillet on the stovetop over medium-low heat. Stir in a couple of tablespoons of water or broth, cover the pan and let the risotto warm for about four minutes. Then uncover the pan and stir until the rice is steaming and the shrimp have just warmed through.<\/p>\n<h2>Shrimp and Spinach Risotto Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2130148\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_2.jpg?fit=700%2C1024\" alt=\"A pot of shrimp risotto with spinach and mushrooms. A wooden spatula is mixing the creamy rice dish, with shrimp and greens visible throughout.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Josh Rink for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use fresh or frozen raw shrimp for shrimp and spinach risotto?<\/h3>\n<p>Both fresh and frozen raw shrimp become juicier and more flavorful than precooked shrimp in spinach and shrimp risotto. Thawed raw shrimp cook quickly in the hot rice mixture and absorb the recipe&#8217;s other flavors just as readily\u2014without becoming tough and rubbery. They only need two to three minutes to cook through.<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Clean the shrimp<\/a> yourself and use the raw shells to make stock; stock made from uncooked shells will be even more flavorful than stock made with precooked shells. Use shrimp stock instead of the chicken broth in this shrimp and spinach risotto recipe, or freeze it for making <a href=\"https:\/\/www.tasteofhome.com\/collection\/cozy-seafood-soups\/\" data-name=\"www.tasteofhome.com\/collection\/cozy-seafood-soups\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cozy seafood soups<\/a> later.<\/p>\n<h3>What can you serve with shrimp and spinach risotto?<\/h3>\n<p>Shrimp and spinach risotto stands on its own as a one-dish meal. Keep any side dishes light and fresh, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/arugula-salad-with-shaved-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/arugula-salad-with-shaved-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">arugula salad with shaved Parmesan<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-and-walnut-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-and-walnut-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crunchy apple and walnut salad<\/a>.<\/p>\n<p>Serve small portions of risotto as a side dish instead, placing a scoop alongside <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-parsley-baked-cod\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-parsley-baked-cod\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon baked cod<\/a> for a seafood feast, or air-fryer <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-bacon-wrapped-filet-mignon\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-bacon-wrapped-filet-mignon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bacon-wrapped steak<\/a> for a surf and turf meal. Mix an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/aperol-spritz-2\/\" data-name=\"www.tasteofhome.com\/recipes\/aperol-spritz-2\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Aperol spritz<\/a> to sip on as you cook (and for your guests while they wait), and serve homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-sorbet\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-sorbet\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon sorbet<\/a> as the meal&#8217;s encore.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Cook shrimp and spinach risotto on the stovetop with traditional techniques for the creamiest, richest version of this Italian classic.<\/p>\n","protected":false},"author":7061,"featured_media":2121481,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305271,304292,305334,307049,303966,304988,303887,306848,305353,305020,304268,304026,324623,307579,307559,304243,307064,304020,307764,304005,304150,303883,307614,307594],"categories-v2":[308623,308481,309216,308305,309337,310085,308495,308935,308478,309603,309362,308960,259483,308606,309177,310563,310541,309586,310142,308594,310729,308549,309434,308476,310591,339211],"coauthors":[342010],"recommended_recipes":[{"post_title":"Shrimp with Orzo and Feta","post_link":"\/recipes\/shrimp-orzo-with-feta\/","post_image":"\/wp-content\/uploads\/2025\/03\/Shrimp-with-Orzo-and-Feta_EXPS_FT25_112106_JR_0226_7.jpg"},{"post_title":"Broccoli Shrimp Alfredo","post_link":"\/recipes\/broccoli-shrimp-alfredo\/","post_image":"\/wp-content\/uploads\/2025\/04\/Broccoli-Shrimp-Alfredo_EXPS_FT25_17019_JR_0403_6.jpg"},{"post_title":"Spinach Shrimp Fettuccine","post_link":"\/recipes\/spinach-shrimp-fettuccine\/","post_image":"\/wp-content\/uploads\/2025\/03\/Spinach-Shrimp-Fettuccine_EXPS_FT25_25028_JR_0326_1.jpg"},{"post_title":"Spinach Risotto","post_link":"\/recipes\/mushroom-spinach-risotto\/","post_image":"\/wp-content\/uploads\/2024\/09\/Spinach-Risotto_EXPS_TOHD24_84504_DianaRattray_7.jpg"},{"post_title":"Sauteed Scallops & Shrimp Pasta","post_link":"\/recipes\/sauteed-scallops-shrimp-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sauteed-Scallops-Shrimp-Pasta_EXPS_FT24_194956_0419_JR_01.jpg"},{"post_title":"Italian Shrimp and Pasta","post_link":"\/recipes\/italian-shrimp-and-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Shrimp-and-Pasta_EXPS_FT24_23254_EC_041724_1.jpg"},{"post_title":"Tasty Shrimp Pasta Salad","post_link":"\/recipes\/tasty-shrimp-pasta-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Pasta-Salad_EXPS_SDAM17_32108_D12_07_6b-6.jpg"},{"post_title":"Artichoke Shrimp Pasta Salad","post_link":"\/recipes\/artichoke-shrimp-pasta-salad\/","post_image":"\/wp-content\/uploads\/2025\/06\/Artichoke-Shrimp-Pasta-Salad_EXPS_TOHcom_123874_DR_05_23_06b.jpg"},{"post_title":"Spinach and Shrimp Fra Diavolo","post_link":"\/recipes\/spinach-and-shrimp-fra-diavolo\/","post_image":"\/wp-content\/uploads\/0001\/01\/Spinach-and-Shrimp-Fra-Diavolo_EXPS_SDAM19_232951_B12_07_5b.jpg"},{"post_title":"Shrimp and Sausage Pasta","post_link":"\/recipes\/creole-pasta-with-sausage-and-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Creole-Pasta-with-Sausage-and-Shrimp_EXPS_FRBZ22_37061_MD_03_15_2b.jpg"},{"post_title":"Broccoli Shrimp Pasta Toss","post_link":"\/recipes\/broccoli-shrimp-pasta-toss\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broccoli-Shrimp-Pasta-Toss_EXPS_FT24_22701_0424_JR_01.jpg"},{"post_title":"Chicken & Shrimp Fettuccine","post_link":"\/recipes\/chicken-shrimp-fettuccine\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Shrimp-Fettuccine_exps158963_SD2401788C06_12_1b_RMS-8-e1724947770757.jpg"},{"post_title":"Easy Shrimp Risotto","post_link":"\/recipes\/easy-shrimp-risotto\/","post_image":"\/wp-content\/uploads\/2024\/07\/Easy-Shrimp-Risotto_29_07_24.jpg"},{"post_title":"Shrimp Alfredo with Spinach","post_link":"\/recipes\/shrimp-alfredo-with-spinach\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Alfredo-with-Spinach_EXPS_TOHD25_163756_JonathanMelendez_02.jpg"},{"post_title":"Hearty Shrimp Risotto","post_link":"\/recipes\/hearty-shrimp-risotto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hearty-Shrimp-Risotto_exps134312_THHC2238742B09_19_5bC_RMS.jpg"},{"post_title":"Shrimp Risotto","post_link":"\/recipes\/shrimp-risotto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Risotto_exps50964_SD19999446C10_13_4bC_RMS.jpg"},{"post_title":"Vegetable Risotto","post_link":"\/recipes\/vegetable-risotto\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25728_WNC62337D204.jpg"},{"post_title":"Fettuccine Shrimp Casserole","post_link":"\/recipes\/fettuccine-shrimp-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps39668_THCA153054C11_25_6b.jpg"},{"post_title":"Pasta Salad with Shrimp","post_link":"\/recipes\/pasta-salad-with-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Shrimp Spinach Salad","post_link":"\/recipes\/shrimp-spinach-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Spinach-Salad_exps47627_THHC1757657D9B_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp--n--Spinach-Risotto_EXPS_FT25_36063_JR_0228_1.jpg","long_pin_file":{"ID":2130147,"id":2130147,"title":"Shrimp And Spinach Risotto Ft25 36063 Jr 0228 1 Long Pin","filename":"Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_1_Long-Pin.jpg","filesize":664342,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_1_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2130147","alt":"Top view of a pan filled with shrimp and spinach risotto. 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A wooden spoon rests in the pan, and the image features the text \"Taste Recipes: Shrimp and Spinach Risotto\" below.","author":"7956","description":"","caption":"","name":"shrimp-and-spinach-risotto_ft25_36063_jr_0228_1_long-pin","status":"inherit","uploaded_to":2129560,"date":"2025-04-02 14:39:31","modified":"2025-04-02 14:40:50","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/www.tasteofhome.com\/wp-includes\/images\/media\/default.png","width":1000,"height":1500,"sizes":{"thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_1_Long-Pin.jpg?resize=150,150","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_1_Long-Pin.jpg?fit=300,300","medium-width":300,"medium-height":300,"medium_large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_1_Long-Pin.jpg?fit=768,0","medium_large-width":768,"medium_large-height":0,"large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_1_Long-Pin.jpg?fit=700,1024","large-width":700,"large-height":1024}},"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-n-spinach-risotto\/","name":"Shrimp and Spinach Risotto","datePublished":"2018-01-01","dateModified":"2025-04-08","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Shrimp-n-Spinach-Risotto_EXPS_FT25_36063_JR_0228_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"A secret ingredient\u2014buttery mushrooms\u2014adds bonus flavor to shrimp and spinach risotto.","recipeIngredient":["3-1\/4 to 3-3\/4 cups reduced-sodium chicken broth","1-1\/2 cups chopped fresh mushrooms","1 small onion, chopped","1 tablespoon butter","3 garlic cloves, minced","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","Crushed red pepper flakes, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Warm the broth","text":"In a small saucepan, heat the broth. Keep it warm while you cook the risotto."},{"@type":"HowToStep","name":"Saute the aromatic vegetables","text":"In a large nonstick skillet, saute the mushrooms and onion in the butter until they're tender, about three minutes. Add the garlic and cook for one minute longer."},{"@type":"HowToStep","name":"Start to soften the rice","text":"Add the rice and cook, stirring, for two to three minutes. Carefully stir in 1 cup of the heated broth. Cook and stir until all the liquid is absorbed. Editor's Tip: When you briefly cook the rice before you add the first cup of broth, oil coats the grains, and they develop a slightly nutty flavor. As you add the remaining hot stock in small increments, the toasted grains soften until they're evenly al dente and consistently creamy. Cold or room-temperature stock extends the cooking time and could create an irregular texture."},{"@type":"HowToStep","name":"Continue to cook the rice","text":"Add the remaining broth, 1\/2 cup at a time, stirring constantly. Allow the rice to absorb the liquid between additions. Cook just until the risotto is creamy and the rice is almost tender, about 20 minutes. Editor's Tip: Constant stirring sounds tiring but is crucial for evenly cooked risotto rice. If you stop stirring for too long, the rice could scorch. Avoid adding more liquid at each stage with the hope of stirring less. The classic creamy sauce won't develop, rendering the risotto watery and thin."},{"@type":"HowToStep","name":"Add the remaining ingredients","text":"Add the spinach, shrimp, cheese and pepper. Cook and stir until the spinach is wilted and the shrimp are heated through. If desired, top the risotto with crushed red pepper flakes and additional shredded Parmesan cheese.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Spinach-Risotto_FT25_36063_JR_0228_3.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 405 calories","fatContent":"8g fat (4g saturated fat)","cholesterolContent":"187mg cholesterol","sodiumContent":"906mg sodium","carbohydrateContent":"47g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"35g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.888889,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ray87"},"reviewBody":"<p>Very good. Added a pinch of salt was all but used low sodium broth. <\/p><p>Will make again <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dglong"},"reviewBody":"Very simple and tasty recipe.  Will be using it often,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dqfloat"},"reviewBody":"This is a very tasty recipe.  I substituted fresh snap peas for the spinach.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dealhr"},"reviewBody":"I have never made risotto before and this was delicious and on the easier side to make too! Would definitely recommend!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lorstout"},"reviewBody":"Great flavor. Quick enough for a weeknight dinner. I didn't have spinach, so I used asparagus that I had roasted in the oven, and it was delicious. Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ejt325"},"reviewBody":"Awesome! easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rabbit-stew"},"reviewBody":"This is a fantastic recipe. The first time I made it I left out the mushrooms and messed up the rice. It still turned out fantastic. Half of the rice was a less than cooked and we ate it anyway. That's how good it is. I made it again, didn't mess up the rice, left out the pasta and substituted low-fat feta for the Parmesan. It was still awesome. Make this Risotto. You won't be sorry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShelbyTom"},"reviewBody":"Delicious! I made this without the mushrooms (KIDS!). Was a little leery of serving to family because they can be picky about rice too. They gave it \"thumbs up\". I did add a little sherry to the risotto and that added a nice compliment to the shrimp. Glad I didn't add any extra salt (thought about it) because this was pleasantly salted even using the low sodium broth. Best part is that it was a one pot meal. This is staying in my recipe box for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LisaStewart-Hartsock"},"reviewBody":"This dish is my Favorite!!!!! I absolutely love it!!!! I\u2019m going to try to make it tonight!!! Yummy!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"36063","romance_copy_dek":"A secret ingredient\u2014buttery mushrooms\u2014adds bonus flavor to shrimp and spinach risotto.","enhanced_recipe_title":"Shrimp and Spinach Risotto","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/4 to 3-3\/4 cups reduced-sodium chicken broth","IngredientText":"3-1\/4 to 3-3\/4 cups reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups chopped fresh mushrooms","IngredientText":"1-1\/2 cups chopped fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, chopped","IngredientText":"1 small onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 garlic cloves, minced","IngredientText":"3 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup uncooked arborio rice","IngredientText":"1 cup uncooked arborio rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (6 ounces) fresh baby spinach, coarsely chopped","IngredientText":"1 package (6 ounces) fresh baby spinach, coarsely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound cooked medium shrimp, peeled and deveined","IngredientText":"1 pound cooked medium shrimp, peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shredded Parmesan cheese","IngredientText":"1\/2 cup shredded Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Crushed red pepper flakes, optional","IngredientText":" Crushed red pepper flakes, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp--n--Spinach-Risotto_EXPS_FT25_36063_JR_0228_1.jpg","RecipeId":36063,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp and Spinach Risotto Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Shrimp--n--Spinach-Risotto_EXPS_FT25_36063_JR_0228_1.jpg","ContributorId":null,"Firstname":"Jennifer","Lastname":"Neilsen","City":"Williamston","StateDescription":"North Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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