Nutrition info - Recipes
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EmailRisotto with Spinach and Shrimp
Ready to sink your teeth in risotto dish that will have you swimming for seconds? Look no further. Spinach and shrimp... what a great pair! Bring a little bit of the sea to your plate in a big way. This shrimp combo brings out delicious flavors in a big way!
Ingredients
For 1 people
- 1 handful fresh spinach
- 7 ounce(s) shrimp, cleaned
- 1 tablespoon(s) extra virgin olive oil
- 1 dash(es) salt
- 1 dash(es) pepper
- 10 1/2 ounce(s) Arborio rice
- 2 ounce(s) dry white wine
- 24 floz vegetable stock
- 1 tablespoon(s) Lemon rind
Directions
Chop spinach. Put in pot with shrimp, olive oil, salt and garlic; steam for 4 minutes. Turn off heat. In separate pot toast risotto in a drop of olive oil and the wine. Add the stock a little at a time. Add radicchio/shrimp mixture. Season with salt and pepper. Stir with lemon rind until thick.
Nutrition facts
- Kcal: 1430.51 kcal
- Fibers (g): 13.4g
- Sodium (mg): 2339.46mg
- Carbs: 235.85g
- Fat: 18.71g
- Saturated fat (g): 3.24g
- Proteins: 76.03g