Shrimp and Spinach Risotto Latino

Name: Shrimp and Spinach Risotto Latino
Prep time: 10 min
Cook time: 1 hr
Yield: Serves 4

This recipe is from Sharing Plate, the inspiring food blog by cooking coach Monica Puri Bangia. Monica is an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients. Monica describes the recipe as such: “This risotto is a bit different from the Italian variety. I decided to use some Latin flavors. I marinated the shrimp with smoked paprika, garlic powder and salt, sautéed shallots and garlic, and added rice, kidney beans, and fresh baby spinach.”

Shrimp and Spinach Risotto Latino

Prep Time: 10 minutes | Cook Time: 1 hours | Total Time: 3 hours

Ingredients

1 pound Vital Choice wild shrimp or prawns
2 tablespoons Vital Choice extra virgin olive oil
1 teaspoon organic paprika (or smoked paprika)
1 teaspoon organic garlic granules or garlic powder
2 teaspoons sea salt
2 medium shallots, sliced thin
4 to 5 cups Vital Choice chicken broth, heated
1 can kidney beans, rinsed clean
1 cup Arborio rice
3 garlic cloves, chopped
4 cups baby spinach

Instructions

Heat a medium saucepan with the olive oil. Brown the shrimp on high heat on both sides, about a minute each. Remove and set aside.
Add the shallots and garlic. Sauté on medium heat or 2 to 3 minutes.
Add the kidney beans and rice. Sauté on medium heat for 2 to 3 minutes.
Add the chicken broth half cup at a time while stirring on medium low heat. Repeat the process until the rice is cooked and most of the broth is used; it should take about 20 minutes.
Add the baby spinach and stir and cook for 3 to 4 minutes.
Add the shrimp and cook for 3 to 4 minutes until the shrimp are cooked through.
Check for seasonings and add salt. Serve hot.

Serves: Serves 4