Spinach & Lemon Risotto with Garlic Shrimp and Crunchy Bread Crumb Topping
Oh Risotto, what a wonderful dish you are! So versatile, healthy(ish), easy to make, quick enough for a weeknight dinner, and at the same time decadent and comforting. You’ve truly got it all!
For this version, I quickly blanched a whole bunch of fresh spinach and parsley in chicken stock, then removed it from the pan and blitzed it in a food processor. It gives the risotto that beautiful vibrant green colour and an extra punch of freshness. Short on time? You can absolutely skip the blitzing and just stir in the spinach at the end to wilt gently into the sauce.
The shrimp got a speedy coating of chili flakes, paprika, and a generous sprinkle of garlic granules (which I actually prefer over garlic powder for their extra oomph). A quick sauté in olive oil and they were ready to top the risotto.
And let’s not forget the crispy garlic breadcrumbs! I always keep a jar of toasted breadcrumbs on hand, and here I just quickly reheated them with a drizzle of olive oil, a bit of salt, pepper, and more garlic granules—because why not?
Another great risotto is my Wild Garlic and Lemon Risotto or my Tomato, Saffron and Basil Risotto with Prawns. I love topping of pasta’s and other dishes with bread crumbs, fir extra flavour and umami try adding anchovies for example (pro tip from Vanja van der Leeden)
Pro tip for perfect risotto?
Always use piping hot stock! It helps the rice cook evenly and speeds things up while keeping that signature creamy texture.
Why You’ll Love This Risotto
✔️ Super green and vibrant
✔️ Packed with flavour and texture
✔️ A delicious way to get more greens into your meals
✔️ Shrimp + garlic breadcrumbs = serious flavour bomb
✔️ Perfect balance of comfort and freshness
✔️ Works for busy weeknights or a fancy dinner in
Can I make this vegetarian?
Absolutely! Just skip the shrimp and use vegetable stock. Want more protein? Try adding crispy tofu or sautéed mushrooms.
What’s the best rice for risotto?
Use Arborio or Carnaroli rice—they release starch while cooking, giving risotto that creamy texture we all love.
Can I use frozen spinach?
Yes, just thaw and drain it well before adding. It won’t give you the same bright green colour, but the flavour’s still great!
Can I make the garlic breadcrumbs in advance?
Definitely. Store in an airtight container for up to a week. They’re great on pasta, salads, or even fried eggs!
Is it spicy?
Mildly! The chili flakes add a nice little kick, but you can adjust them to your taste—or leave them out entirely.
Spinach & Lemon Risotto with Garlic Shrimp and Crunchy Bread Crumb Topping
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Ingredients
- The Risotto
- Olive oil
- 2 tbsp butter (optional)
- Splash of white wine, vermouth or sherry
- 250g risotto rice (usually ± 100g pp, but I have a hungry boyfriend so I always make extra)
- Small onion or shallot, finely chopped
- 2-3 garlic cloves, finely chopped
- 300 g fresh spinach leaves
- Small bunch flat leaf parsley
- 50g parmesan, grated (or more to taste) + more to serve (Leave out for vegan option)
- ± 1 tsp grated nutmeg
- ± 1.2 liters vegetable or chicken broth (see notes)
- Zest of 1/2 lemon + more to serve
- 2-3 tbsp toasted breadcrumbs (optional)
- The Shrimp (leave out for vegetarian option)
- ± 200 g shrimp, peeled and deveined
- 1 tsp paprika powder
- 1 tsp chili flakes
- 2 tsp garlic granules or otherwise 1-2 garlic cloves, grated
Instructions
The spinach mix (± 3-5 minutes)
Start by bringing the broth to a simmer.
Add the spinach and parsley and wilt for ± 1 minute.
Transfer for a food processor, add a drop of olive oil and season with pepper and salt.
Blend until smooth, set aside.
Keep the broth on a low simmer.
The risotto (± 25 - 30 minutes)
Heat a good drop of olive oil and a knob of butter in a heavy based sauce pan.
Add the onions and sauté on medium heat until translucent and fragrant, make sure not to burn the onions, cooking slowly gives the best result in taste. Add the garlic after 3 minutes and sauté together for another 2 minutes.
Add the risotto rice and mix well making sure all granules are coated with the oily mixture.
Turn up the heat and deglaze the pan with wine, sherry or vermouth.
Let it sizzle away so the alcohol can evaporate, ± 1 minute.
Add 1 soup ladle of the broth to the rice mixture, stir well and let simmer on low heat until the moisture has been absorbed.
Add another ladle and repeat this process until most of the broth has been used. This will take ± 25 minutes.
In the meantime you can prep the shrimp and the bread crumbs, see below.
After 20 minutes or so keep tasting the risotto to see if the rice is ready. It should be just a little al dente, but the center of the rice granules should no longer be hard.
When you're happy with the texture add in the spinach mix, stir it through well and let simmer for ± 1 minutes.
Turn down the heat and add the cheese, mix through well until melted and absorbed.
Grate in the lemon zest and the nutmeg.
Taste the risotto and season to your liking.
Turn down to very low heat just to keep warm until serving.
The shrimp & bread crumbs (±7-8 minutes, make at the same time as the risotto)
Add the shrimp to a bowl and add the spices, toss it around so it's all coated.
In a (non stick) frying pan add a small drop of olive oil, ± 1 teaspoon, and then add the bread crumbs.
Season with pepper, salt and garlic granules.
Toast for ± 2-3 minutes on high heat and then remove from pan.
Set aside until serving.
Heat another drop of olive oil in the same pan and add the shrimp. Make sure they are in 1 layer in the pan, or they'll steam rather than crisp up.
On high heat fry on 1 side until 3/4 of the way done, this will take ± 2 minutes.
Flip them over and finish on the other side (± 1 minute).
Now you're ready to serve!
To serve
Ladle in a good portion of risotto, lay the shrimp on top and finish it off with the bread crumbs, an extra grating of lemon zest and a drizzle of good quality olive oil. Enjoy!
Notes
Per 100 g of risotto rice, you need ± 400ml of stock. Sometimes I use a bit more or less, this also depends on the other ingredients I'm adding.
