SPINACH RISOTTO WITH SHRIMP AND GOAT CHEESE

 

  • Cooking Time: 40
  • Servings: 4
  • Preparation Time: 15

Ingredients

  • Cooking spray
  • 1 lb. large shrimp, peeled and deveined
  • 1 T. olive oil
  • 1 1/2 c. chopped onion
  • 2 garlic cloves
  • 1 c. uncooked Arborio rice
  • 3/4 c. dry white wine
  • 4 c. fat-free, less-sodium chicken broth
  • 1/4 c. chopped fresh cilantro
  • Dash of saffron threads
  • 1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 c. (2-oz) crumbled goat cheese

Directions

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; saute 4 minutes or until done. Remove shrimp from pan; set aside and keep warm.
  • 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.
  • 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 of broth. Add shrimp and cheese, stirring to combine. Serve immediately.

Notes

Categories: Misc. One Dish  Seafood 

Author Credit: Cooking Light - May 2009

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