- Add enough water to broth to measure 6 cups; pour into medium saucepan and stir in 1 Tbsp. less sodium soy sauce. Bring to simmer; cover and keep warm over low heat.
- Sauté shallots in hot oil in large saucepan over medium heat 2 minutes. Add rice; sauté 2 minutes.
- Pour in 1 cup of warm broth mixture; cook, stirring often, until liquid is almost absorbed. Repeat procedure with 1/2 cup broth mixture at a time until rice is tender, yet firm, about 25 to 30 minutes.
- Stir in shrimp, spinach, lemon zest and juice and remaining 2 Tbsp. less sodium soy sauce. Cook, stirring, until shrimp is heated through and spinach wilts, about 2 minutes.
- Spoon into individual bowls; sprinkle with desired amount of cheese.
Shrimp & Spinach Risotto
ingredients
1 can (14 oz.) 1/3 less sodium chicken broth
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
3/4 cup finely chopped shallots
3 tablespoons olive oil
1-1/2 cups Arborio rice
1/2 pound cooked bay shrimp, rinsed and drained
2 cups baby spinach leaves, rinsed and drained
1/2 teaspoon fresh lemon zest
1 tablespoon lemon juice
Freshly grated Parmesan cheese
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
