Spinach and Mushroom Risotto with Shrimp

2 Cups Arborio Rice
4 Cups Chicken Broth
1 Tbsp Unang Gisa Herb Saute
1/2 Cup Olive Oil
1/2 Cup Dry White Wine
300g Medium Shrimp (about 12 pcs), peeled
1 Cup Fresh Shitake or Portobello Mushroom
1 Cup Spinach leaves, shredded
Asparagus Stalks cut into 1” length
2 Tbsp Unsalted Butter
3/4 Cup Parmesan Cheese

Option to use Chicken Breast Cutlets


  1. Place the Arborio Rice in the inner pot of the Tiger Tacook together with all the ingredients on the list up to the mushroom then mix well.
  2. Select the “Mixed.Sweet" button and press "START" key.
  3. After cooking while on “Keep Warm" mode, open the lid add the spinach leaves, asparagus, and butter then mix well into the rice.
  4. Close the lid and keep on warm to cook the vegetables for another 3 to 5 minutes.
  5. When done, open the lid and mix in the Parmesan cheese. Serve immediately.
  6. Make the dish more special with the drizzle of truffle oil.

Prep Time: 45 minutes
Serves: 3 - 4 persons