Shrimp And Goat Cheese Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add chicken broth to the saucepan, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
• STEP 4.Stir in cooked shrimp and crumbled goat cheese. Cook for an additional 2-3 minutes until the shrimp is heated through and the cheese has melted.
• STEP 5.Season with salt and pepper to taste. Serve the shrimp and goat cheese risotto hot, garnished with fresh parsley or grated Parmesan cheese.

Cooking Tips

• Make sure to use Arborio rice for the risotto, as it has a high starch content that gives the dish its creamy texture.
• To cook the shrimp, you can either sauté them separately or add them to the risotto towards the end of the cooking process.
• For extra flavor, you can add a splash of white wine to the risotto before adding the broth.

Storage and Serving

• Leftover shrimp and goat cheese risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
• Serve the risotto as a main dish with a side salad or as a side dish with grilled chicken or fish.