Spinach Risotto with Shrimp and Goat Cheese

  • Jane1019 Posted: 06/15/09
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    Wonderful! I used a garlic & herb goat cheese.

  • Flits21 Posted: 08/23/09
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    I was a bit disappointed with the overall flavor. I really like goat cheese but I think this was too much. I used fresh baby spinach as well and subbed basil for cilantro. Prob. should have stuck with the cilantro.

  • azlall2 Posted: 05/13/09
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    This is an excellent risotto. I used about 8 oz fresh spinach (vs frozen), and simply ran a knife through it and tossed it in in the final step. I also cooked the shrimp right in the boiling hot risotto during the last 3/4 to 1/2 cup or so of the broth additions. If you're not a huge fan of goat cheese, you could use half the specified amount. However, I would NOT cut the cilantro--- it really made this different from other risottos we've tried.

  • ChandraB Posted: 05/11/09
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    This was delicious! Other than being time consuming - that's risotto! - it was really very easy to prepare.

  • tastan Posted: 07/18/09
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    Very good and (aside from the time spent stirring) very easy to make. I have also made it with baked chicken breasts, cut up and mixed in at the end, and that was also quite good. I will try fresh spinach next time, based on the recommendations of others.

  • marci1 Posted: 07/21/09
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    Fabulous. I used fresh baby spinach (stems removed). I served with sauteed grape tomatoes. Would definitely make for company.

  • MarieWms Posted: 04/19/09
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    We made this last night, and it was really good. Not too much work, but results in a fancy presentation. My only suggestion would be to reduce the amount of cilantro (maybe by half?) -- it was a little overpowering. Thanks!

  • allenspark Posted: 05/03/09
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    I made this tonight for my husband and me. We live at high altitude (8600 feet) northwest of Denver, and I knew I would need to add more liquid. Still, 4 1/2 cups of broth was not enough, and I will need to add more next time. Also, I am not a fan of goat cheese, and did not have any on hand, so used Asiago instead. It was a bit bland, so we sprinkled on some crushed red pepper, which added some good spice. I would make this again, and might actually get some goat cheese to use! It is a good family meal.

  • StephWV Posted: 06/15/09
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    Out of this world! The only adjustments we made were to use a bag of baby spinach (chopped) and we did not saute the shrimp. Instead, we let the shrimp cook within the risotto. To die for. Seriously. Amazingly good.

  • loo521 Posted: 08/27/09
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    Absolutely amazing!! Worth the time and effort and it is good enough to serve to guests (our list of meals which qualify is quite short!). The one time I tried to rush the process, the flavors didn't blend well. Just follow the instructions exactly, and you will have a delicious meal.

  • Irishqueen10 Posted: 06/08/11
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    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).

  • AnnieMore77 Posted: 04/19/11
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    Best risotto I've made (and I make it alot)! a few substitutions: didn't have shrimp, but we just have a vegetarian risotto instead - didn't miss it at all! Added 1 extra oz of goat cheese to make up for the missing shrimp. Used organic vegetable stock instead of chicken stock. Had a big bunch of fresh spinach in the frig, so I wilted it all in the stock, then pureed it in the vitamix with 1/2 C of the hot stock - I added this when I added the last ladel of stock to the risotto - great color green! I used 3 big cloves of garlic instead of 2. I was out of olive oil, so I used 1/2 Tablespoon of butter & a few pumps of olive oil spray to sautee the onions. The cilantro was a GREAT addition to this - really made it stand out from other risottos (in a good way!) Truly exceptional with all my substitutions (and vegetarian too!) My husband & our friend LOVED it! Will def make again soon!

  • TeamCraig Posted: 01/16/14
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    Love this recipe! The cilantro and goat cheese give it a great flavor.

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