Spinach Risotto with Shrimp and Goat Cheese

Spinach Risotto with Shrimp and Goat Cheese
Photo by Becky Luigart-Stayner


  • ½ cup (2 ounces) crumbled goat cheese
  • 1 cup uncooked Arborio or other medium-grain rice
  • ¼ cup chopped fresh cilantro
  • Cooking spray
  • 4 cups fat-free, less-sodium chicken broth
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 garlic cloves, minced
  • + 5 more ingredients
    • 1 ½ cups chopped onion (about 1 medium)
    • 1 pound large shrimp, peeled and deveined
    • Dash of saffron threads
    • 1 tablespoon olive oil
    • ¾ cup dry white wine

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 4 minutes or until done. Remove shrimp from pan; set aside and keep warm. 2. Heat oil in pan over medium heat. Add onion to pan; cook 5 minutes. Add garlic; cook 1 minute. Add rice; cook ...

View full recipe at My Recipes


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