Spinach Risotto with Shrimp and Goat Cheese

Spinach Risotto with Shrimp and Goat Cheese Recipe
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
"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

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 444
Fat 11.7 g
Satfat 4.6 g
Monofat 4 g
Polyfat 1.4 g
Protein 37.2 g
Carbohydrate 48.3 g
Fiber 5.9 g
Cholesterol 187 mg
Iron 5.4 mg
Sodium 662 mg
Calcium 326 mg

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

Preparation

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.

Note:

Brandy Jamison-Neth, Denver, CO,

May 2009
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