Shrimp and Goat Cheese Risotto

An easy first time risotto recipe!

Ingredients

  • 1 quart chicken stock or canned low-sodium broth
  • 3/4 pound medium shrimp, shelled and deveined
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup chopped FRESH basil leaves
  • 1/4 cup soft fresh goat cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon finely grated fresh ginger
  • 1/4 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper

Instructions

  1. In a medium pot bring the stock to a simmer then add in shrimp and cover for 2 minutes.
  2. With a slotted spoon remove shrimp from stock to add back in at the end.
  3. Cover the stock and keep it at barely a simmer
  4. In a medium saucepan, melt the butter in the olive oil and saute garlic and onion for approximately 4 minutes or until softened
  5. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute.
  6. Add the wine (see notes) and simmer  about 3 minutes until the wine is mostly evaporated.
  7. Next add the stock one cup at a time, stirring constantly until the rice has absorbed each cup before adding the next (It should take approximately 25 minutes total).
  8. When finished stir in shrimp, remove from heat and add the basil, cheese, ginger and lemon zest.
  9. Season the risotto with salt and pepper and serve.

Quick Notes

* Dry White Wine: I used the Whitehall Sauvignon Blanc and it complimented the goat cheese very well (this is also one of my favorite white wines to drink ;).

*Be sure to use the recommended amount of chicken broth and spend the extra time stirring the rice. This is what will really make a good creamy risotto. Patience!

* I went ahead and used an entire pound of shrimp if you prefer

Variations

* For a stronger taste you can add more goat cheese and parmesean

* Fresh Basil really makes a difference in this recipe, worth using instead of out of the spice cabinent

*If you do not have fresh ginger on hand, I used the dry powdered ginger I had in the spice cabinent

* Shrimp really makes this dish but you could add scallops or substitute chicken if you desire

Diet (other): Low calorie

Number of servings (yield): 4

Meal type: dinner

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