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TEST KITCHEN APPROVED

Shrimp Risotto

Name: Shrimp Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 1 small onion, chopped; 2 tablespoons butter; 1-3/4 cups uncooked instant rice; 2 garlic cloves, minced; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 2 cans (14-1/2 ounces each) chicken broth; 1 pound peeled and deveined cooked medium shrimp; 2 cups fresh baby spinach, coarsely chopped; 1 cup frozen corn, thawed; 1 plum tomato, chopped; 1/4 cup grated Parmesan cheese; 2 tablespoons 2% milk

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it’s just right for a warming weeknight supper. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Shrimp Risotto

11 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

1 small onion, chopped
2 tablespoons butter
1-3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated Parmesan cheese
2 tablespoons 2% milk

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Directions

1
In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.

2
Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
3
Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.