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Tomato & Shrimp Risotto Florentine

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1 Tbsp. olive oil
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 1 medium clove garlic, finely chopped
  • 1 Tbsp. fresh lemon juice
  • 1 bag (5 oz.) baby spinach leaves
  • 1/2 cup 2% milk
  • 1 pkg Knorr Selects™ Tomato & Parmesan Risotto
  • 1 Heat olive oil in large nonstick skillet over medium-high heat and cook shrimp, garlic and lemon juice, turning shrimp once, until shrimp turn pink, about 4 minutes. Season, if desired, with salt and pepper. Remove from skillet and set aside.
  • 2 Cook spinach in same skillet until spinach is wilted, about 1 minute. Remove from skillet and set aside.
  • 3 Stir 1 1/2 cups water, milk and Knorr Selects™ Tomato & Parmesan Risotto into same skillet and bring to a boil. Cover and cook over medium heat 10 minutes. Stir in shrimp and spinach mixture; cover and let stand 2 minutes. Sprinkle, if desired, with thinly sliced basil.