Authentic Venetian Risotto with Shrimp and Spinach

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy Arborio rice infused with saffron, tender shrimp, and vibrant spinach, finished with a drizzle of aged Parmesan. This Italian-inspired rice and grain recipe (gluten-free), ready in about 45 minutes, pairs Arborio rice, shrimp, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

1 cup Arborio rice
12 oz shrimp
2 cups fresh spinach
1/2 cup, finely chopped onion
3 cloves, minced garlic
1/2 cup dry white wine
4 cups vegetable broth
4 tbsp unsalted butter
1/4 cup, grated aged Parmesan
1 tsp saffron threads

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Lodge Seasoned Cast Iron Skillet - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven Safe - 10.25 Inches
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Instructions

Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add onion and garlic, sauté for 3-4 minutes until translucent and fragrant.
Step 2: Add Arborio rice, stir for 2 minutes until the grains are lightly toasted and glossy.
Step 3: Pour in white wine, stir until fully absorbed (about 2 minutes). Add 1 cup broth, stir until liquid is absorbed, then add another 1 cup broth. Repeat until rice is creamy and al dente (about 18-20 minutes total).
Step 4: In a separate pan, sauté shrimp in 1 tbsp butter for 2-3 minutes until pink and just cooked through. Stir in spinach, cook 2 minutes until wilted. Add to risotto.
Step 5: Stir in saffron threads, remaining butter, and Parmesan. Season with salt and pepper. Serve immediately with extra Parmesan.