Spinach shrimp risotto

photo of delicious risotto with seafood and parsley on it
AuthorHungry PandaCategoryDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
INGREDIENTS
 2 rice measuring cups arborio short grain rice
 1 tbsp olive oil with
 2 cloves garlic
 ½ medium yellow onion, chopped
 200 g chicken breast or 200g of shrimp, peeled
 200 ml white wine
 500 ml chicken stock / broth
 handful of rocket (arugula)
 200 g parmesan grated, to taste
 pinches salt and pepper. to taste
ADAPTING THE STANDARD RISOTTO RECIPE
 The essential steps of making a risotto are the same each time (see opposite steps in bold) . In this recipe we use either shrimp or chicken with spinach but you can get as adventurous as you wish. Consider a vegetarian version of this recipe and add mushrooms or mix up the proteins by using something such as salmon or crab instead of shrimp, Add different leafy or hard greens and try different combinations to suite what you like to eat.
HOW TO MAKE
1

Heat a little olive oil in your rice cooker inner bowl on SLOW COOK (or SHORT GRAIN) mode for at
least 2 minutes.

2

SAUTE THE AROMATICS - Add the garlic and onion and saute for another 2 minutes. (Add the chicken here if using this protein).

3

ADD THE WINE - Once they start to turn brown add the white wine. Allow the wine to heat up and
reduce a little.

4

ADD THE RICE - Add the arborio rice and stir. Allow a few minutes for the rice to absorb the wine then fill to the 2 cup SHORT GRAIN level line with the chicken stock.

5

COOKING STEP - Select the SHORT GRAIN function and press START. Stir half way through. (Add shrimp at this point if using this protein).

6

ADD THE CHEESE - Stir in the parmesan and season to taste with salt and pepper at this point.

7

ADD THE GREENS - A few minutes before the end of cooking open the lid and add the spinach / rocket

8

GARNISH - When the SHORT GRAIN function ends take out and add grated parmesan with some parsely to garnish.

Ingredients

INGREDIENTS
 2 rice measuring cups arborio short grain rice
 1 tbsp olive oil with
 2 cloves garlic
 ½ medium yellow onion, chopped
 200 g chicken breast or 200g of shrimp, peeled
 200 ml white wine
 500 ml chicken stock / broth
 handful of rocket (arugula)
 200 g parmesan grated, to taste
 pinches salt and pepper. to taste
ADAPTING THE STANDARD RISOTTO RECIPE
 The essential steps of making a risotto are the same each time (see opposite steps in bold) . In this recipe we use either shrimp or chicken with spinach but you can get as adventurous as you wish. Consider a vegetarian version of this recipe and add mushrooms or mix up the proteins by using something such as salmon or crab instead of shrimp, Add different leafy or hard greens and try different combinations to suite what you like to eat.

Directions

HOW TO MAKE
1

Heat a little olive oil in your rice cooker inner bowl on SLOW COOK (or SHORT GRAIN) mode for at
least 2 minutes.

2

SAUTE THE AROMATICS - Add the garlic and onion and saute for another 2 minutes. (Add the chicken here if using this protein).

3

ADD THE WINE - Once they start to turn brown add the white wine. Allow the wine to heat up and
reduce a little.

4

ADD THE RICE - Add the arborio rice and stir. Allow a few minutes for the rice to absorb the wine then fill to the 2 cup SHORT GRAIN level line with the chicken stock.

5

COOKING STEP - Select the SHORT GRAIN function and press START. Stir half way through. (Add shrimp at this point if using this protein).

6

ADD THE CHEESE - Stir in the parmesan and season to taste with salt and pepper at this point.

7

ADD THE GREENS - A few minutes before the end of cooking open the lid and add the spinach / rocket

8

GARNISH - When the SHORT GRAIN function ends take out and add grated parmesan with some parsely to garnish.

Spinach shrimp risotto