---
title: "Lombardy-Style Shrimp & Spinach Risotto"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lombardy-style-shrimp-and-spinach-risotto-6655ef2f8a4eed4f27b52f1f
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Fish
  - Shellfish
  - Milk
tags:
  - Easy Prep
  - New
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. Some found it bland; consider adding extra Parmesan or Old Bay seasoning for more flavor."
  - theme: Ease of prep
    text: "First-time risotto makers found it surprisingly easy, though some wanted clearer instructions on determining when the rice was done."
nutrition:
  calories: 760
  protein: 34
  fat: 32
  "saturated fat": 16
  carbohydrates: 80
  sugar: 7
  fiber: 4
  cholesterol: 280
  sodium: 1750
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/lombardy-style-shrimp-spinach-risotto.avif"
---

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{2%unit}.

Melt 1 TBSP @butter{6%tbsp} (2 TBSP for 4 servings) in a #large pan{} over medium heat. Add shallot and @Arborio rice{1.5%cup}. Cook, stirring, until shallot is slightly softened and rice is translucent, ~{2%minutes} to ~{3%minutes}.

Add 1 cup hot water from pot, Colavita @mirepoix paste{2%oz}, @seafood stock concentrate{2%unit}, and @veggie stock concentrate{2%unit}. 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}.

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

While risotto cooks, roughly chop @spinach{10%oz}. Zest and quarter @lemon{2%unit}. Finely chop @chives{½%oz}.

Rinse @shrimp{20%oz}* under cold water, then pat dry with @paper towels{}. Season all over with @garlic powder{2%tsp}.

Heat a large drizzle of @cooking oil{2%tsp} 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}.

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

Once risotto is done, remove from heat.

Stir in shrimp and spinach, half the @Parmesan cheese{12%tbsp}, 2 TBSP butter (4 TBSP for 4 servings), and juice from half the lemon. Season generously with @salt{} and @pepper{}.

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.

Shrimp are fully cooked when internal temperature reaches 145 degrees.