Try this Shrimp and Spinach Risotto recipe, or contribute your own.
Suggest a better descriptionHeat 1 TBS of oil in large skillet over medium high heat. Add shrimp; cook and stir until shrimp turn pink. Remove from skillet and keep warm.
Add remaining oil, rice, and garlic to skillet; cook and stir2 to 3 minutes. Add wine, pepper and 1 can of broth. bring to a boil, reduce heat to medium and cook 8-10 minutes or until liquid is absorbed, stirring frequently.
Add about 1/4 cup of remaining broth at a time stirring until absorbed. Stir in spinach, lemon zest and cooked shrimp; cook until spinach is wilted. Stir in cheese until melted.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 524 | ||
Calories from Fat: 75 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 184.8mg | 57 % | |
Sodium 619.5mg | 21 % | |
Potassium 503.7mg | 13 % | |
Total Carbohydrate 70.1g | 21 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 66.8g | ||
Protein 35.9g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 524
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