Shrimp And Goat Cheese Risotto Food

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SHRIMP AND GOAT CHEESE RISOTTO



Shrimp and Goat Cheese Risotto image

I have recently fell in love with Risotto. Searched and found, what I think, is a great Risotto. I would serve this to company in an instant. Enjoy !

Provided by Valerie in Florida

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 quart chicken stock or 1 quart low sodium chicken broth
3/4 lb 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 (8 1/2 ounces)
1/2 cup dry white wine
1/2 cup chopped basil leaves
1/4 cup soft fresh goat cheese (1 1/2 ounces)
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon finely grated fresh ginger
1/4 teaspoon finely grated lemon zest
salt & freshly ground black pepper

Steps:

  • In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes.
  • 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 the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes.
  • Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. 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, about 25 minutes 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.

Nutrition Facts : Calories 488.7, Fat 15.1, SaturatedFat 4.3, Cholesterol 146.6, Sodium 511.2, Carbohydrate 52.5, Fiber 2.1, Sugar 4.9, Protein 28.2

SHRIMP RISOTTO



Shrimp Risotto image

Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.

Provided by Katie Workman

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

6 cups low-sodium chicken broth
Generous pinch of saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups arborio, carnaroli, or vialone nano rice or other short-grain starchy rice
Kosher or coarse salt and freshly ground pepper to taste
1/2 cup dry white wine, optional
1 pound uncooked extra-large or jumbo shrimp, peeled and deveined
1/4 cup freshly grated Parmesan, plus more for serving, optional
1/4 cup chopped fresh parsley, optional

Steps:

  • In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
  • Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
  • Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
  • Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

HEARTY SHRIMP RISOTTO



Hearty Shrimp Risotto image

Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it's scrumptious, comforting and so fast! -Lydia Becker, Parkville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

4 cups reduced-sodium chicken broth
1 small onion, finely chopped
1 tablespoon olive oil
1 cup uncooked arborio rice
1 fresh thyme sprig
1 bay leaf
1/4 teaspoon pepper
3/4 cup white wine or additional reduced-sodium chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 cups chopped fresh spinach
4 ounces fresh goat cheese, crumbled

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.

Nutrition Facts : Calories 405 calories, Fat 9g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 832mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

PESTO & GOAT'S CHEESE RISOTTO



Pesto & goat's cheese risotto image

A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two

Provided by Esther Clark

Categories     Dinner, Main course

Time 32m

Number Of Ingredients 5

olive oil , for frying
200g risotto rice
700ml chicken stock or vegetable stock
1 tub fresh pesto
100g soft goat's cheese

Steps:

  • Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
  • Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.

Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium

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