Lombardy-Style Shrimp & Spinach Risotto
with Lemon & Parmesan
- Fish
- Shellfish
- Milk
With origins in the Lombardy region of Italy, risotto is luxurious and satisfying—and our version couldn’t be easier. Arborio rice is toasted with shallot in butter, then simmered until creamy. Add in garlicky shrimp, tender spinach, nutty Parmesan, and a squeeze of fresh lemon juice for a bright contrast. You’ll finish it with a colorful sprinkle of lemon zest, chives, and even more Parmesan.
Ingredients
1 unit
Shallot
¾ cup
Arborio Rice
1 ounce
Mirepoix Paste
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Veggie Stock Concentrate
5 ounce
Spinach
1 unit
Lemon
¼ ounce
Chives
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Garlic Powder
6 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry 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.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add shallot and rice. Cook, stirring, until shallot is slightly softened and rice is translucent, 2-3 minutes. • Add 1 cup hot water from pot, Colavita mirepoix paste, seafood stock concentrate, and veggie stock concentrate. 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, 25-30 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. Zest and quarter lemon. Finely chop chives.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with garlic powder. • Heat a large drizzle of oil in a second large pan over medium heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 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, 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: 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 🧀.
- Ease of prep: First-time risotto makers found it surprisingly easy, though some wanted clearer instructions on determining when the rice was done.
- Suggestions: Try adding a splash of white wine to elevate the risotto. For extra richness, some customers mixed in cream cheese.
- Portions: Generous servings satisfied most, though a few found it too rich to finish a full portion.
- Texture: The risotto turned out creamy for most, but watch cooking time closely to avoid clumping or undercooking.
Reviews from our home cooks
I didn't think I was going to like this meal that much. The shrimp was a bit unappealing to me but I do usually like shrimp and got it for something different. I was pleasantly surprised by how good it was. I even ate the leftovers the next day. My only complaint was that it was so yummy I wanted there to be more. I also appreciated the way the shrimp was pre-prepped so I didn't really have to deal with it just season and cook.
I've never made risotto in my life and this recipe was so easy and tasted great!
This was delicious! I added cream cheese and Old Bay seasoning to make it even more flavorful. It was a instant hit in our home!!!
So delicious! I ended up eating both servings myself. Definitely saving recipe to make again.
Instructions should say more about how to tell when the risotto is done. The dish is a bit finicky and needs more guidance than is provided.
So good, only complaint is it was a little too rich to eat a full serving and be full
This was good, BUT very, very rich. I think this would be better as an appetizer served on crostini.
Our absolute favorite! So flavorful and easy to make with all the ingredients provided!
Hard to do all steps at once and risotto was too clumpy
Needed better instructions on cooking the rice, but we figured it out! Absolutely delicious.
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