Shrimp and Goat Cheese Risotto

Name: Shrimp and Goat Cheese Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Valerie in Florida

"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 !"

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Ready In:: 50mins
Ingredients:: 14
Serves:: 4

ingredients

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

directions

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.

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Reviews

This was sooooo good! I used 3 large cloves of garlic and about 1/2 tsp lemon zest since I'm a freak for garlic and lemon. Used just a bit of dried basil and ground ginger as I didn't have either one fresh. For the rice I used a generic short-grain since it's nearly impossible to find arborio rice here. The goat cheese and lemon gave it a nice tangy taste. The leftovers are good, too. I just nuked a big bowl for my lunch and inhaled it! Yum!

KMLWPA

RECIPE SUBMITTED BY

Valerie in Florida

Stuart, Florida

I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.

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