Careme

Ingredients

• arborio risotto rice 1 cup
• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 large leek 5.49
• Simple Truth Organic® Baby Spinach BIG DEAL! 3 packed cups 5.00
• Organic Italian Parsley 2 tablespoons chopped 2.49
• Garlic 3 cloves 1.50
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 4 to 5 cups 1.67
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• butter 2 tablespoons
• olive oil 2 tablespoons
• Parmesan 1/4 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Warm the broth in a saucepan and keep it hot. Clean the leek very well and slice the white and light green parts thinly. Mince 3 cloves garlic. Roughly chop the spinach if needed. Chop the parsley. Zest and halve the lemon. Pat the shrimp dry.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide pan over medium heat. Add leek and cook gently for 4 to 5 minutes until soft. Add 2 cloves garlic and cook 30 seconds.
3. Add 1 cup arborio rice and stir for 1 to 2 minutes until lightly toasted.
4. Add hot broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding more. Continue until the rice is nearly tender.
5. Stir in the spinach in batches until wilted. Off heat, add the remaining 1 tablespoon butter, parsley, lemon zest, a squeeze of lemon juice, and optional Parmesan. Season to taste.
6. For the shrimp, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper. Cook 1 minute on the first side, then flip. Add the remaining garlic and cook 1 to 2 minutes more until shrimp are just done. Squeeze in a little lemon juice at the end.
7. Spoon the risotto into bowls and top with the shrimp. Finish with extra parsley and lemon wedges.