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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable or chicken broth over medium heat and keep it warm.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced carrot, sautéing until tender, about 5 minutes. Add minced garlic and sauté for an additional minute.
- 3
Cook the Rice
Stir in the Arborio rice, coating it with the oil and vegetable mixture. Cook for about 2 minutes until the rice is slightly translucent.
- 4
Add Broth Gradually
Pour in 1 cup of the warm broth and stir continuously until the liquid is mostly absorbed. Repeat this process, adding broth one cup at a time, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Add Shrimp and Spinach
When the rice is almost done, stir in the shrimp and chopped spinach. Cook until the shrimp are pink and cooked through, about 3-5 minutes.
- 6
Finish with Cheese
Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with additional Parmesan if desired.
