Risotto with mushrooms, shrimp and spinach

4 servings

40 minutes

Risotto with mushrooms, shrimp, and spinach is an exquisite dish of Italian cuisine that combines the tenderness of seafood, the earthy flavor of mushrooms, and the freshness of spinach. Italians consider risotto a true art that requires patience and precision, and this version with shrimp and mushrooms becomes a real celebration of taste. The creamy texture is achieved by gradually adding broth, while parmesan adds extra depth of flavor. A light garlic note combined with the aroma of olive oil makes the dish even more tempting. It is best served warm and slightly moist to maintain its velvety structure. This dish is perfect for a romantic dinner or family gathering, creating an atmosphere of coziness and enjoyment.

Energy value per serving

• Calories: 390
• Proteins: 16.8g
• Fats: 16.9g
• Carbohydrates: 44.1g

Ingredients

• Arborio rice: 200 g
• Champignons: 200 g
• Peeled king prawns: 100 g
• Spinach: 50 g
• Onion: 1 head
• Garlic: 2 clove
• Olive oil: 2 tbsp
• Parmesan cheese: 80 g
• Vegetable broth: 600 ml

Cooking steps

1. Boil the shrimp in salted water for about 7 minutes after it starts boiling.

   Required ingredients:

   • Peeled king prawns: 100 g
   • Olive oil: 2 tablespoons

2. Finely chop the onion and crush the garlic with a garlic press. In a thick-bottomed pan, heat 1-2 tablespoons of olive oil and sauté the onion and garlic for 2 minutes until fragrant. Add the chopped mushrooms and fry over medium heat, stirring for 7 minutes. Then add medium-sized pieces of shrimp to the mushrooms. Mix everything and remove from heat, transferring from the pan.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Olive oil: 2 tablespoons
   • Champignons: 200 g
   • Peeled king prawns: 100 g

3. In the same pan, pour in 1-2 tablespoons of olive oil, heat it up and add the rice. Sauté for about a minute, then gradually add vegetable broth. Pour just enough to cover the rice and add more as it absorbs. Stir constantly and keep on low heat.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Arborio rice: 200 g
   • Vegetable broth: 600 ml

4. Once the rice is soft enough but still has some broth left, add mushrooms with shrimp, chopped spinach leaves, and grated parmesan.

   Required ingredients:

   • Champignons: 200 g
   • Peeled king prawns: 100 g
   • Spinach: 50 g
   • Parmesan cheese: 80 g

5. Mix everything and then remove from heat. The risotto should be slightly moist.

   Required ingredients:

   • Arborio rice: 200 g