Shrimp and Spinach Risotto with Orange Gremolata

Creamy spinach risotto is topped with shrimp and a flavorful orange, parsley, and garlic gremolata. This easy risotto is weeknight simple yet impressive!

When I can't decide what to make for dinner, I often reach for a risotto. While I previously thought risotto was incredibly difficult and time consuming to make, I've since seen the light! A risotto is easy, delicious even in it's simplest form, and can be used with a variety of toppings and additions.

This risotto is made with spinach and mascarpone, which is tasty just on it's own, but the herb topping is a wonderful addition! Because my protein loving husband needs some meat, I added simple broiled shrimp (though you could grill them for even more flavor!).

With or without shrimp, this risotto is one of my favorites.

 

Shrimp & Spinach Risotto with Orange Gremolata

3 tablespoons minced flat leaf parsley

2 teaspoons orange zest

1.5 teaspoons minced garlic

2 cups arborio rice

1 cup white wine

3 shallots, minced

1.5 sticks butter

4 cups chicken stock, warmed

8 ounces baby spinach

1 cup mascarpone 

1 lb peeled and deveined shrimp

salt and pepper

In a small bowl, mix together the parsley, orange zest, and garlic. Set aside.

In a pot over medium heat, combine the rice, wine, shallots, and butter; cook about 5 minutes. Begin adding the stock, 1 cup at a time, stirring often until the cup is absorbed before adding another cup. With the last cup, add the spinach and mascarpone. This process will take 18-20 minutes total.

Just before the risotto is finished, turn the broiler to high and season both sides of the shrimp with salt and pepper. Lay the shrimp in a single layer on a baking sheet and broil, flipping halfway, until the shrimp is pink and cooked through, 3-4 minutes total.

Taste the risotto and add salt and pepper, if needed. Ladle into bowls and top with shrimp followed by gremolata.

Source: adapted from Rachael Ray Magazine