Shrimp Risotto with Mushrooms and Spinach

Shrimp Risotto with Mushrooms and Spinach1

As a child growing up in Missouri, I never tasted foods such as shrimp, kale, artichokes, or risotto. It was only a few years ago, when I discovered the Food Network, that I ever considered cooking with them. Until that time, it was good old southern cooking (fried chicken, pork chops, biscuits, gravy, etc.). I have become somewhat more adventurous, for example Shrimp Risotto with Mushrooms and Spinach.

Shrimp Risotto with Mushrooms and Spinach2

The food I once thought of as exotic, is common place now, especially risotto. I love the creamy texture and enjoy the versatility of the dish. It is the perfect compliment to almost anything or can easily become the star of the meal. Simply pair it with any vegetable or toss in a few shrimp (or in this case shrimp, mushrooms AND spinach) to create an impressively satisfying dinner.

Shrimp Risotto with Mushrooms and Spinach3

Risotto takes time to prepare, but it is worth the effort put forth. Recently, I experimented with one of my favorites…shrimp for a wonderful Shrimp Risotto with Mushrooms and Spinach. What a wonderful match!

I am thrilled to bring to you my recipe for your next dinner:

Shrimp Risotto with Mushrooms and Shrimp
Prep time
Cook time
Total time
Try something a bit different for dinner tonight...Shrimp Risotto with Mushrooms and Spinach is an excellent choice.
Recipe type: Main
Yield: 4 cups
  • 1 tablespoon olive oil
  • 1 pound large shrimp, deveined and peeled
  • 1 (8-ounce) box sliced mushrooms
  • 1 clove garlic, crushed
  • Salt and black pepper, to taste
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 cup rice
  • 5 cups chicken stock
  • 1 teaspoon butter
  • 1 cup Parmesan cheese, grated
  • 3 cups baby spinach, washed
  • 1 teaspoon fresh parsley for garnish
Preparation Instructions
  1. Heat olive oil in a large non-stick skillet over medium-high heat; add shrimp, mushrooms, garlic, salt and pepper and cook until shrimp turns slightly pink and mushrooms are soft. Make sure not to burn the garlic. Remove the shrimp/mushroom mixture and set aside. Reduce heat to low.
  2. Pour the milk and heavy cream into the skillet and stir in the rice. Heat to simmer.
  3. Stir the chicken stock into the rice one cup at a time, until absorbed. When the rice is almost finished cooking, stir in the spinach and cook until wilted. Add butter, Parmesan cheese, and shrimp/mushroom mixture; cook until the butter and cheese is melted, 1 minute more. Remove from heat and garnish.
  4. To garnish, top with parsley. Serve hot.
I am not of Italian decent, but Mama Mia…that is some good risotto!

Make my day by leaving me a comment in the comment section at the bottom of this post.

Chow ya’ll! 🙂

~All Things Home Related~

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About Ronda

My name is Ronda! I am a cooking enthusiast who also loves working in the vegetable garden and yard, dabbling in the decorating of our home, and dreaming up new projects to start around the house. Whether it is organizing a closet, changing the color of a wall, or deciding what to cook for dinner; I catch myself obsessing from time to time. I hope you enjoy browsing around my website and continue to check it frequently for new happenings around our home, farm, and garden.
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