Prep Time: 10 min. • Cook Time: 35 Minutes
Preheat oven to 400°F. Pour vegetable stock in a saucepot and bring to a boil, then lower to a simmer. This should take 5-6 minutes. Peel and finely chop onion. Rinse corn under hot water. Roughly chop spinach. Toss shrimp with 1 tablespoon of olive oil and chili flakes.
Heat a large pot with 1 tablespoon of olive oil on high for one minute. Add onions and cook for 4-5 minute or until tender. Add in rice and stir around the pot until grains are coated with oil. Ladle in a half of cup of the hot stock and reduce heat to medium. Stir every minute or so until broth is absorbed by the rice and repeat until rice is tender.
When risotto is tender and you have added all the stock, stir in the corn, spinach and heavy cream. Cook for another two minutes so everything comes together. Season with salt and pepper.
While cooking the risotto, place shrimp on a parchment lined sheet tray and place in oven. Cook 6-8 minutes, until shrimp is pink and opaque.
Serve shrimp on top of risotto and enjoy with a nice salad or crusty bread.
Approximate Nutritional Information (Per serving):
Calories 680, Fat 20g, Sat. Fat 8g, Trans Fat 0g, Cholesterol 195mg, Sodium 920mg, Total Carbohydrate 98g, Fiber 6g, Sugars 13g, Protein 29g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg Free, Gluten Free, Soy Free