Ingredients for Shrimp And Goat Cheese Risotto
- Chicken Stock
- Medium Shrimp
- Unsalted Butter
- Extra Virgin Olive Oil
- Garlic Cloves
- 1/2 cup Onion (finely chopped)
- Arborio Rice
- Dry White Wine
- Basil Leaves
- Soft Fresh Goat Cheese
- Parmesan Cheese
- Fresh Ginger
- Zest of 1 Lemon
- Salt & Freshly Ground Black Pepper
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How to Make Shrimp And Goat Cheese Risotto
- Prepare the Shrimp: In a medium saucepan, bring 4 cups of shrimp stock to a simmer. Add 8 oz of shrimp, cover, and simmer over medium heat for 2 minutes, or until pink and cooked through. Remove shrimp with a slotted spoon; set aside to cool. Keep the stock simmering gently.
- Sauté Aromatics: In a large saucepan or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over low heat. Add 2 cloves minced garlic and 1/2 cup finely chopped onion; cook, stirring occasionally, until softened (about 4 minutes).
- Toast the Rice: Add 1 ½ cups Arborio rice and cook, stirring constantly, until the grains are translucent around the edges (about 1 minute).
- Deglaze with Wine: Pour in ½ cup dry white wine and cook, stirring constantly, until almost completely absorbed (about 3 minutes).
- Add Stock Gradually: Add 1 scant cup of the simmering stock to the rice, stirring constantly until absorbed. Continue adding the stock, 1 cup at a time, stirring frequently, until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Check for Doneness: The risotto is ready when the rice is creamy, tender, yet still has a slight bite (al dente).
- Stir in Shrimp and Cheese: Remove the risotto from the heat. Gently stir in the cooked shrimp, 4 oz crumbled goat cheese, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh basil, 1 teaspoon grated fresh ginger, and the zest of 1 lemon.
- Season and Serve: Season generously with salt and freshly ground black pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
21g
Carbs
17g
