Spinach Risotto with Shrimp and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When one of my favorite restaurants closed, I developed my own version of their renowned seafood risotto. I think spinach adds great flavor and boosts the nutritional value. —Brandy Jamison-Neth, Denver Ingredients:
cooking spray |
1 pound large shrimp, peeled and deveined |
1 tablespoon olive oil |
1 1/2 cups chopped onion (about 1 medium) |
2 garlic cloves, minced |
1 cup uncooked arborio or other medium-grain rice |
3/4 cup dry white wine |
4 cups fat-free, less-sodium chicken broth |
1/4 cup chopped fresh cilantro |
dash of saffron threads |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 4 minutes or until done. Remove shrimp from pan; set aside and keep warm.
2. Heat oil in pan over medium heat. Add onion to pan; cook 5 minutes. Add garlic; cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
3. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in cilantro, saffron, and spinach with the last 1/2 cup broth. Add shrimp and cheese, stirring to combine. Serve immediately.
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