Delicious, savory risotto topped with fresh goat cheese and spinach.
I enjoyed this recipe at an italian restaurant I eat at every time I go to Weston. It is so rich and comforting, I had to figure out how to make it myself
- Kimberly
Ingredients
- 6 cups low-sodium chicken broth
- 1 pound raw peeled shrimp (optionally)
- 1 & 1/2 cups arborio rice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 large yellow onion, chopped
- 6 oz fresh baby spinach leaves
- 1/2 cup dry white wine
- Juice from 1/2 small lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt, pepper, and additional parmesan to taste
Preparation
Bring 6 cups broth to simmer in a medium saucepan. Optionally, add a pound of raw peeled shrimp and cook until opaque in the center, about 3-5 minutes. Set shrimp aside when done and keep the broth.
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add whole chopped onion and sauté until tender - about 5 minutes. Add 2 cloves of minced garlic and stir one additional minute or so.
Add 1 & 1/2 cups arborio rice, stirring until the edge of the rice is translucent but the center is still opaque - about 2 minutes.
Add 1/2 cup dry white wine and cook until wine is absorbed, stirring ocassionally - about 2 minutes. Add 3/4 cup of the broth and simmer until it is absorbed, stirring often. Continue to add broth and stir in 3/4 cup at a time until rice is tender, allowing broth to be absorbed - about 25 minutes total.
During the last 5 minutes, add 6oz baby spinach in several batches, stirring and allowing the leaves to wilt after each addition. If you chose to include shrimp, add it now as well. Mix in 1/2 cup parmesan cheese and 1/4 cup chopped basil.
Season risotto to taste with salt and pepper. Spoon into shallow bowls, topping the risotto with fresh goat cheese as well as additional basil and parmesan. Enjoy!