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Hearty Shrimp Risotto

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
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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
1-1/4 cups: 405 calories, 9g fat (3g saturated fat), 157mg cholesterol, 832mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
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Reviews

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Average Rating:
  • JulieGr
    Mar 6, 2020

    I made a few changes because of what I had on hand. I used Better than Bullion Vegetable bullion instead of chicken broth, langostinos instead of shrimp and it seemed a little bland so I sprinkled in a little harissa. I thought it was very good, husband had 2 servings. I will make this again. A good Lenten option.

  • Margie
    Dec 24, 2017

    No comment left

  • chelseaspiegel
    Jun 9, 2014

    So delicious!!

  • jdhennessey
    Aug 16, 2013

    This recipe was good, but could have been great. I would definitely not use all the goat cheese - maybe only 1/3 of what the recipe called for. It seemed to be the dominant flavor (maybe the cheese I bought was a stronger version?). Otherwise very creamy and fresh.

  • cingen4
    Dec 23, 2012

    No comment left

  • acraig4
    Sep 21, 2012

    Fantastic recipe. I make it for friends all the time & everyone loves it! I've made it with Gorgonzola cheese before and that worked too. Love the original recipe the best!

  • lakegurl
    Apr 12, 2012

    This is one of my new favorites! Easy to make and easy ingredients. I have used several different cheeses and it is always good.

  • Cat0210
    Mar 25, 2012

    This would have been amazing if I used the reduce-sodium broth like recipe said. Talk about disappointment, sitting at the stove, for what felt like an hour, stirring & it tasted like a pound of salt.

  • PamRudolph
    Mar 14, 2012

    This was absolutely DELIGHTFUL! It was rich and hearty and beautiful. I didn't change a single thing (and that's a miracle for me!).

  • GzNKz4evr
    Mar 13, 2012

    Fairly easy to make - not a ton of flavor, but we like hot sauce, so just a dash of that an WAM! A terrific meal! Changes ~ I used turkey broth I had in the freezer, the rice I had on hand, dried thyme, and cooked salad shrimp. All substitutions worked just fine. I love being able to use ingredients I already have on hand!