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!
- 4cupschicken stock,or canned low-sodium broth
- ¾lbmedium shrimp
- 1tbspunsalted butter
- 2tbspextra-virgin olive oil
- 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
In a medium saucepan, bring the stock to a simmer.
Add the shrimp, cover, and simmer over moderate heat for about 2 minutes until just cooked.
With a slotted spoon, transfer the shrimp to a plate to cool.
Cover the stock and keep it at barely a simmer.
In a medium saucepan, melt the butter in olive oil.
Add the garlic and onion and cook over low heat, stirring, for about 4 minutes until softened.
Add the rice and cook over moderate heat, stirring, for about 1 minute until it is coated with oil.
Add the wine and simmer for about 3 minutes until almost evaporated.
Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed.
Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed.
The risotto is done when the rice is tender but still slightly firm and creamy, for about 25 minutes in total.
Stir in the shrimp.
Remove the risotto from the heat and stir in the basil, goat cheese, parmesan, ginger, and lemon zest.
Season the risotto with salt and pepper, and serve.
- Calories: 496.43kcal
- Fat: 17.29g
- Saturated Fat: 6.25g
- Trans Fat: 0.13g
- Monounsaturated Fat: 8.21g
- Polyunsaturated Fat: 1.76g
- Carbohydrates: 52.86g
- Fiber: 2.14g
- Sugar: 4.90g
- Protein: 25.20g
- Cholesterol: 130.33mg
- Sodium: 1056.36mg
- Calcium: 147.29mg
- Potassium: 474.31mg
- Iron: 3.46mg
- Vitamin A: 122.92µg
- Vitamin C: 2.95mg
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