Lombardy-Style Shrimp & Spinach Risotto

🥘 Ingredients

• Arborio rice
  1.5 c
• Parmesan cheese
  3/4 c
• butter
  6 tbsp
• chives
  ½ oz
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• lemon
  2 unit
• mirepoix paste
  2 oz
• paper towels
• pepper
• salt
• seafood stock concentrate
  2 unit
• shallot
  2 unit
• shrimp
  20 oz
• spinach
  10 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot
• large pan
• large pan

1. 

   1

   Wash and dry all produce. In a medium pot , bring 5 cups water (8 cups for 4 servings) to a boil. Once boiling, reduce to a low simmer. Halve, peel, and mince shallot .

   shallot: 2 unit
2. 

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add shallot and Arborio rice . Cook, stirring, until shallot is slightly softened and rice is translucent, ⏱️ 2 minutes to ⏱️ 3 minutes .

   butter: 6 tbsp, Arborio rice: 1.5 c
3. 

   3

   Add 1 cup hot water from pot, Colavita mirepoix paste , seafood stock concentrate , and veggie stock concentrate . Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot water—adding 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, ⏱️ 25 minutes to ⏱️ 30 minutes .

   mirepoix paste: 2 oz, seafood stock concentrate: 2 unit, veggie stock concentrate: 2 unit
4. 

   4

   TIP: Depending on the size of your pan, you may need a little more or a little less water.
5. 

   5

   While risotto cooks, roughly chop spinach . Zest and quarter lemon . Finely chop chives .

   spinach: 10 oz, lemon: 2 unit, chives: ½ oz
6. 

   6

   Rinse shrimp * under cold water, then pat dry with paper towels . Season all over with garlic powder .

   shrimp: 20 oz, paper towels, garlic powder: 2 tsp
7. 7

   Heat a large drizzle of cooking oil in a second large pan over medium heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes .

   cooking oil: 2 tsp
8. 8

   Remove from heat; stir in spinach until wilted. (For 4 servings, you may need to stir in spinach in batches.)
9. 9

   Once risotto is done, remove from heat.
10. 10

    Stir in shrimp and spinach, half the Parmesan cheese , 2 TBSP butter (4 TBSP for 4 servings), and juice from half the lemon. Season generously with salt and pepper .

    Parmesan cheese: 3/4 c, salt, pepper
11. 11

    Divide risotto between bowls. Sprinkle with chives, remaining Parmesan, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.
12. 12

    Shrimp are fully cooked when internal temperature reaches 145 degrees.