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Wednesday, January 6, 2010

Easy Meal - Risotto

Pretty simple and delicious risotto. I found a similar recipe and just changed and added a few things to make it my own. I thought we would have left overs, but we didn't. I guess that's a good thing?

Spinach, Shrimp, and Mushroom Risotto

Cook time from start to finish - about 35 minutes (depends on how fast you prep)
Servings - 6 as a side or 2-3 as a main dish.

2 cans reduced-sodium chicken broth
pepper to taste in broth
Garlic powder to taste in rice
Nonstick cooking spray
1 cup uncooked arborio rice
1-1/2 to 2 cups chopped fresh spinach
1/2 cup fresh or frozen mushrooms
1/2 to 3/4 cup grated Parmesan cheese
2 cups (or however much you want) Shrimp

1. Bring broth and pepper to boil in small saucepan and reduce heat to keep simmering.

2. Spray large saucepan and heat over medium-low heat until hot. Add rice and stir about 1 minute. Stir 2/3 cup hot chicken broth into saucepan; cook, stirring constantly, until broth is absorbed. Add garlic powder.

3. Add remaining broth 1/2 cup at a time making sure it's is absorbed before adding next. When last 1/2 cup chicken broth is added, stir in spinach, shrimp, and mushrooms. Cook, stirring gently until all broth is absorbed, everything is hot, and rice is done. (Total cooking time for chicken broth absorption is about 20 minutes.)

4. Remove saucepan from heat; stir in cheese and serve.

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