Spinach Risotto with Shrimp and Goat Cheese

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. 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. 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. 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.