
How To Make Shrimp and Goat Cheese Risotto
Savor a serving of this tasty Shrimp and Goat Cheese Risotto that brings together the creaminess of goat cheese, shrimp, a hint of ginger, and white wine!
Serves:
Ingredients
- 4cupschicken stock,or canned low-sodium broth
- ¾lbmedium shrimp
- 1tbspunsalted butter
- 2tbspextra-virgin olive oil
- 2clovesgarlic
- 1small onion
- 1cuparborio rice,(8½ oz)
- ½cupdry white wine
- ½cupbasil leaves,chopped
- ¼cupsoft fresh goat cheese,(1½ oz)
- 2tbspparmesan cheese,freshly grated
- ¼tspfresh ginger,finely grated
- ¼tsplemon zest,finely grated
- salt and freshly ground pepper
Instructions
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In a medium saucepan, bring the stock to a simmer.
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Add the shrimp, cover, and simmer over moderate heat for about 2 minutes until just cooked.
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With a slotted spoon, transfer the shrimp to a plate to cool.
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Cover the stock and keep it at barely a simmer.
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In a medium saucepan, melt the butter in olive oil.
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Add the garlic and onion and cook over low heat, stirring, for about 4 minutes until softened.
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Add the rice and cook over moderate heat, stirring, for about 1 minute until it is coated with oil.
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Add the wine and simmer for about 3 minutes until almost evaporated.
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Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed.
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Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed.
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The risotto is done when the rice is tender but still slightly firm and creamy, for about 25 minutes in total.
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Stir in the shrimp.
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Remove the risotto from the heat and stir in the basil, goat cheese, parmesan, ginger, and lemon zest.
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Season the risotto with salt and pepper, and serve.
Nutrition
- Calories:Â 496.43kcal
- Fat:Â 17.29g
- Saturated Fat:Â 6.25g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 8.21g
- Polyunsaturated Fat:Â 1.76g
- Carbohydrates:Â 52.86g
- Fiber:Â 2.14g
- Sugar:Â 4.90g
- Protein:Â 25.20g
- Cholesterol:Â 130.33mg
- Sodium:Â 1056.36mg
- Calcium:Â 147.29mg
- Potassium:Â 474.31mg
- Iron:Â 3.46mg
- Vitamin A: 122.92µg
- Vitamin C:Â 2.95mg
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