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Risotto with Spinach and Shrimp
Spinach and shrimp... what a great pair!
Ingredients
1 handful fresh spinach
7 oz. shrimp, cleaned
Extra virgin olive oil
Salt and pepper
1 clove garlic
10 and 1/2 oz. Arborio rice
2 oz. dry white wine
3/4 quart vegetable stock
Lemon rind
7 oz. shrimp, cleaned
Extra virgin olive oil
Salt and pepper
1 clove garlic
10 and 1/2 oz. Arborio rice
2 oz. dry white wine
3/4 quart vegetable stock
Lemon rind
Methods/steps
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.
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