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Spinach Risotto with Shrimp and Goat Cheese

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield 4 servings (serving size: 1 1/2 cups)
"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

Nutrition 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

How to Make It

  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.