I never wanted to attempt to make risotto because I thought it would be too time consuming with the need to stir during cooking and that it would be difficult to keep it from sticking to the bottom of the pan if the temperature was not right. So I just enjoyed it at restaurants. A few years ago I came across this recipe and now I really enjoy this method and use it, as is, for an entree as well as changing it different ways. I have used it as a side without the shrimp, I have added cubed and cooked butternut squash or steamed asparagus in place of the shrimp and the spinach. The next time I make it as a side I want to try frozen peas added during the last 5 minutes in the oven and then chopped cooked bacon stirred in as it comes out of the oven. This is so versatile and takes the worry away of sticking or underdone rice. I like it too because I am able to spend time with my guests as it cooks in the oven. It is important to use a good quality arborio rice, it becomes creamy and delicious as it cooks. Make sure the handles of the dutch oven you use will tolerate the 425 degree oven temperature.
This recipe calls for uncooked shrimp which I use most of the time, however, since I always have arborio rice and chicken broth on the shelf, if I only have cooked shrimp in the freezer, I have used them. As long as they are thawed and the tails removed, they can be added during the last few minutes to be heated through. Because the recipe is so easy and made in one pan there are not any pictures of the actual preparation as I usually post. Enjoy this recipe and I as well as other readers would love to hear your comments and/or adaptations of it in the comment section below.
Since we are gearing up for the Pro Bowl and Super Bowl, next week I will be sharing the recipe for 2 appetizers. One is for Texas Caviar from my friend Lori. This recipe is so good and although it’s served with scooping chips, I have made it and eaten it over lettuce for lunch, more than once! The second recipe will be for Hot Ruben Dip. It tastes just like a grilled ruben with its melty cheese, corned beef, a bit of (not sour) sauerkraut and served on rye crackers. Until then, I hope you enjoy this creamy comfort food….
- 2 Tablespoons butter (unsalted preferred)
- 1 medium yellow onion, diced small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup dry white wine
- 3 cups chicken broth
- 1 cup arborio rice
- 1 pound uncooked peeled and deveined medium shrimp with tails removed
- 2 cups loosely packed fresh baby spinach (or 2 handfuls)
- ¼ cup freshly grated or packaged shredded Parmesan cheese
- Preheat oven to 425 degrees
- In a Dutch oven, heat butter over medium heat
- Add onion, salt and pepper and cook until tender. (3-5 minutes)
- Add wine and cook 5 minutes to reduce
- Add broth and rice and stir to combine.
- Cover and bake in preheated oven about 15-20 minutes until rice is almost tender
- Stir in shrimp, recover and bake 5-7 minutes until shrimp are opaque
- Remove from oven, stir in cheese and spinach.
- Spinach will wilt with stirring
Optional: Serve more Parmesan cheese on the side to top each serving