Dinner/Mains

March 2, 2022

Spinach Artichoke Shrimp Risotto

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Spinach Artichoke Shrimp Risotto is an elegant meal perfect for date night, a special occasion, or just some laid-back, weekend cooking. 

I’ve said a few times before, and I’ll say it again - I love making risotto. The creamy rice dish provides a delicious backdrop for infinite flavor combinations. I’ve got other versions on the blog - my Mushroom Leek Risotto (perfect for fall) and Grilled Summer Corn Risotto. Now I bring you a winter version with this Spinach Artichoke Shrimp Risotto. 

When I make risotto, it’s going to be done in the classic way, standing at the stove, stirring frequently. Don’t give me any of the shortcut variations out there, like baking it in the oven. I want the real thing. I find the attention the risotto requires in the form of frequent stirring to be relaxing, even meditative. When you pour that glass of wine in the pot, pour yourself one, too, and sip away while stirring. Give the rice your full attention - no phone, no TV, no distractions. 

Yes, classic risotto is a luxury and a labor of love. That makes it a special dish, one to share with loved ones in celebration or appreciation, or to enjoy the slower pace of a winter weekend.  While there’s still some winter left, make this Spinach Artichoke Shrimp Risotto. It’s like an elevated spinach-artichoke dip, and the perfect one-pot meal for the last of the winter chill. 

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Ingredients assembled for Spinach Artichoke Shrimp Risotto
Assemble your ingredients.

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Stages of starting to cook the risotto
Start by sautéing onions in olive oil. Then add garlic, followed by the arborio rice, and then the white wine. Stir each addition of liquid until it's mostly absorbed - see the fourth picture, where the spoon leaves a trail in the mixture.

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Stages of finishing the risotto with artichoke hearts, spinach, parmesan, and shrimp
Once the rice is cooked through and you've made your last broth addition, stir in the artichoke hearts, spinach, and parmesan. Gently fold in the shrimp, cover, and let them cook through.

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Spinach Artichoke Shrimp Risotto in a large white bowl on a wooden cutting board
Serve the Spinach Artichoke Shrimp Risotto immediately, as this is when it is creamiest.

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Spinach Artichoke Shrimp Risotto in a small white bowl next to a fork and a glass of white wine
Enjoy!

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Spinach Artichoke Shrimp Risotto

Spinach Artichoke Shrimp Risotto is an elegant meal perfect for date night, a special occasion, or just some laid-back, weekend cooking.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

30

min

total:

40

min

Print It

Ingredients

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, diced

6 cloves garlic, minced

1 1/2 cups arborio rice

1/2 dry white wine

4 cups low-sodium vegetable broth

1 cup water

1 1/2 tsp. kosher salt

3/4 tsp. ground black pepper

14 oz. can artichoke hearts, roughly chopped

4 cups chopped fresh baby spinach

1 cup grated parmesan cheese

1 pound medium-sized (26-30 ct.) shrimp, shelled, deveined

Instructions

  1. In a medium pot over medium heat, combine vegetable broth and water, and heat to just under a simmer while you begin the risotto.
  2. In a large, heavy-bottom pot such as a Dutch oven, heat olive oil over medium heat. 
  3. Add the diced onion to the olive oil, and saute until soft, about 6-7 minutes.
  4. Add minced garlic and saute until fragrant, about 30-60 seconds. 
  5. Add rice to onions and garlic, and stir to coat rice in oil. Stir frequently while toasting the rice, about 1 minute. 
  6. Add white wine to rice mixture, stirring to release bits from the bottom of the pot. Stir until the rice has absorbed the wine.  
  7. Begin adding your heated vegetable broth, 1 cup at a time, to the rice mixture. After each addition, stir frequently to avoid sticking to the pot, and to develop the starches that will make the risotto creamy. The risotto should maintain a gentle simmer at this point. Once broth is mostly absorbed, add another cup, and continue stirring - each addition should be about every 4-5 minutes, until broth is all used. 
  8. After 20 minutes, begin testing the rice for doneness. The grains should be tender all the way through, with no firm bite at the center. 
  9. Once rice is fully cooked, turn heat to low, add salt and pepper, chopped artichoke hearts, chopped spinach, and parmesan cheese, and stir until combined. 
  10. Gently stir in the shrimp, place a lid on the pot, and cook the risotto on low heat for about 5 minutes, until shrimp have turned pink. 
  11. Serve risotto immediately, as this is when it is at its creamiest.  

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Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
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Hi there, I’m Kira!

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