Shrimp and Goat Cheese Risotto
Indulge in the perfect balance of creamy decadence and savory elegance with this Shrimp and Goat Cheese Risotto recipe! Featuring tender, sautéed shrimp paired with the luscious tang of melted goat cheese, this dish is a symphony of flavors and textures. Arborio rice is lovingly cooked to perfection in a rich chicken or vegetable stock, enhanced with a splash of dry white wine for added depth. Fresh garlic, finely chopped onion, and a hint of zesty lemon bring brightness to the dish, while grated Parmigiano-Reggiano adds a nutty finish. Perfect for a sophisticated dinner or a special date night, this risotto is a true showstopper that’s surprisingly approachable, taking just 15 minutes to prepare and 40 minutes to cook. Serve it with a sprinkle of fresh parsley and a glass of your favorite wine for a restaurant-quality meal made in the comfort of your kitchen.
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Recipe Information
Ingredients
- 450 g Shrimp (peeled and deveined)
- 1.5 cups Arborio rice
- 6 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 115 g Goat cheese
- 0.25 cups Parmigiano-Reggiano cheese (grated)
- 1 medium Yellow onion (finely chopped)
- 3 whole Garlic cloves (minced)
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Heat the stock in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large, deep skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the shrimp to the pan, season with a pinch of salt and pepper, and sauté for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining olive oil and butter. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice and sauté for 2-3 minutes, stirring frequently, until the rice is lightly toasted and coated in the oil.
Pour in the white wine and stir until it has nearly evaporated, about 1-2 minutes.
Begin adding the warm stock one ladle at a time, stirring frequently to allow the rice to absorb the liquid. Wait until most of the liquid has been absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and tender with a slight bite.
Stir in the cooked shrimp, goat cheese, grated Parmigiano-Reggiano, lemon zest, and parsley. Mix until the cheese is melted and everything is well combined.
Season the risotto with salt and black pepper to taste.
Serve immediately, garnished with extra parsley or grated Parmigiano-Reggiano if desired.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 9883 mg | 430% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.6 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 1200 mg | 92% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
