Garlic Shrimp With Spinach and Mushroom Risotto

Challenge yourself by preparing this involved, very healthy shrimp and risotto.

 Courtesy Image

Making a quality risotto is a true test of a good chef. The following dish takes a ton of TLC, but can be jaw-dropping when it’s pulled off properly. Challenge yourself with this deliciously healthy spinach and mushroom risotto to complement your garlic shrimp.

Recipe and photo Jessica Gavin @ The Food Scientist

Prep time

15 min.

Cook time

30 min.

  • For the Risotto:
  • 8 cups unsalted chicken broth
  • 4 Tbsp olive oil, divided
  • 8 ounces brown mushrooms, ¼-inch slices
  • 1 1/2 tsp kosher salt, divided
  • 1/4 tsp freshly ground pepper
  • 1 cup diced yellow onion, ¼-inch cubes
  • 4 tsp minced garlic
  • 2 cups arborio rice, unrinsed
  • 1/2 cup dry white wine
  • 2 cups packed baby spinach
  • 1 cup shaved Parmesan cheese, plus more for garnish
  • 1/2 cup finely chopped Italian parsley
  • For the Shrimp:
  • 1 pound large shrimp, peeled and deveined
  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/4 tsp red chili flakes (optional)
  • 1 Tbsp lemon juice plus zest of one lemon

Make the Risotto: Warm the broth in a saucepan set over medium-low heat.

In a separate Dutch oven or wide, deep sauté pan, add 2 tablespoons olive oil, and heat over medium-high heat. Add mushrooms and saute until tender, about 4 minutes. Add ½ teaspoon salt, and cook 1 minute longer. Transfer to a plate and reserve.

Reduce the heat to medium. Add 2 tablespoons olive oil. Add the onion and garlic, and cook until they are soft and translucent, 2 to 3 minutes. Add the rice, and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes.

Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated. Begin adding the warm broth, about ½ cup at a time, stirring frequently. Wait to add another ladle until the liquid has been almost entirely absorbed by the rice. If the broth is evaporating very quickly, turn the heat down to a gentle simmer. Repeat adding the broth in small additions, and frequently stirring for about 18 to 20 minutes, you will use most of the broth. After about 15 minutes of cooking, taste the rice for doneness. The risotto has completed cooking when the rice is still slightly chewy but not hard, and the dish has a thick oatmeal consistency.

Add the spinach, and stir to wilt for a few minutes. Add cooked mushrooms, and warm for 2 minutes. Turn off heat and add in the Parmesan cheese, and season with 1 teaspoon salt and ¼ teaspoon pepper, add more seasoning as desired. Keep warm over low heat while cooking the shrimp.

Make the shrimp: Rinse the shrimp and pat them dry. Season with salt and pepper. Heat a large saute pan over medium-low heat, add 2 tablespoons olive oil, garlic, and chili flakes. Gently stir to infuse the flavors into the oil, about 1 to 2 minutes. Do not allow the garlic to brown. Increase heat to medium and add shrimp, cook 2 minutes on each side, or until the shrimp turns pink and curls up slightly. Turn off heat, and add 1 tablespoon lemon juice and zest, stir to combine.

Immediately serve the risotto, evenly dividing among bowls and topping with shrimp. Garnish each dish with fresh chopped parsley and parmesan cheese.