---
title: Lombardy-Style Shrimp & Spinach Risotto
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/lombardy-style-shrimp-and-spinach-risotto-6655ef2f8a4eed4f27b52f1f}
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Fish, Shellfish, Milk]
tags: [Easy Prep, New, Italian, Seafood, Risotto]
rating: 4.5
rating_count: 45
source_chef: Sara Heilman
review_highlights:
  - {theme: Flavor, text: Many loved the dish, calling it delicious and restaurant-quality.}
  - {theme: Ease of prep, text: First-time risotto makers found it surprisingly easy.}
image: "https://images.recipes.furrysalamander.com/lombardy-style-shrimp-spinach-risotto.avif"
---

Wash and dry all produce. In a #medium pot{}, bring 5 cups of water to a boil. Once boiling, reduce heat to a low simmer. Halve, peel, and mince @shallot{1%unit}.

Melt 1 tbsp @butter{3%tbsp} in a #large pan{} over medium heat. Add shallot and @arborio rice{1%cup}. Cook, stirring constantly, until shallot is slightly softened and rice is translucent, ~{2%minutes}. Add 1 cup of hot water from the pot, @mirepoix paste{1%tbsp}, @seafood stock concentrate{1%unit}, and @veggie stock concentrate{1%unit}. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining hot water, adding ½ cup at a time and stirring until absorbed, until rice is al dente and risotto is creamy, ~{25%minutes}. Depending on pan size, you may need slightly more or less water.

While risotto cooks, roughly chop @spinach{4%oz}. Zest and quarter @lemon{1%unit}. Finely chop @chives{2%tbsp}.

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with @garlic powder{1%tsp}. Heat a large drizzle of @cooking oil{1%tbsp} in a second #large pan{} over medium heat. Once hot, add @shrimp{8%oz} and cook, stirring occasionally, until opaque and cooked through, ~{3%minutes}. Remove from heat and stir in spinach until wilted, adding in batches if needed.

Once risotto is done, remove from heat. Stir in shrimp mixture, half the @parmesan cheese{½%cup}, 2 tbsp butter, and juice from half the lemon. Season generously with salt and pepper.

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