Shrimp Risotto with Prosecco

Prep Time: 15 minutes

Serving: 2 People.   1/2 lb of shrimp per person

A Word From The Cook

This one is considered ‘Restaurant Worthy’!   and this comes from tough critics!!!


  • 1 lb Uncooked Shrimp (medium) about 1/2 lb person
  • 2 Tbsp Butter
  • 1 Onion (thinly sliced)
  • 1/2 cup Prosecco
  • 1 1/2 Cups Arborio Rice
  • 3 Cups Chicken Broth (keep warm while using)
  • 2 Cups Baby Spinach (chopped)
  • 1/3 Cup Parmesan Cheese
  • 5 – 6 Grinds Black Pepper


  1. Peel, wash and devein the shrimp.
  2. In a large skillet, melt butter over medium-high heat.   Add onion and sauté for about 5 minutes.    Reduce heat to medium and add the shrimp.   Cook for about 8 minutes turning the shrimp once.   Remove when they are pink (keep warm).
  3. Add the Prosecco to the onion and sauté until the liquid is evaporated.
  4. Add the Arborio rice and continue to sauté for about 5 minutes (Arborio will become somewhat translucent).
  5. Add 1/2 Cup of the Chicken Stock to the Arborio mix, stir until the liquid is absorbed.  Repeat with 1/2 cup of Chicken Stock at a time until the Arborio is tender and creamy and all the stock is gone.
  6. Return the shrimp to the pan along with the Spinach, Parmesan and Pepper.   Sauté for an additional 5 minutes.
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