It was good but I thought it was lacking little bit in flavor. I followed the recipe except I used fresh baby spinach (using frozen would take longer).
Spinach Risotto with Shrimp and Goat Cheese
"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
More From Cooking Light
- Calories: 444
- Fat: 11.7g
- Saturated fat: 4.6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.4g
- Protein: 37.2g
- Carbohydrate: 48.3g
- Fiber: 5.9g
- Cholesterol: 187mg
- Iron: 5.4mg
- Sodium: 662mg
- Calcium: 326mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note