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Easy Healthy & Delicious Shrimp Risotto Recipe

Posted Feb 05 2012 9:19pm

Shrimp Risotto

Easy Healthy Creamy Shrimp Risotto

Creamy arborio rice loaded with shrimp, spinach, goat cheese, Parmesan, and peas – this recipe is a winner. Everyone loved it when I served it for for dinner last night.

It’s a combination of two recipes – the grand prize winning recipe for hearty shrimp risotto in this month’s (February/March 2012) issue of  and Ina Garten’s recipe for easy parmesan “risotto” in .

As Ina explains, her recipe isn’t a classic Italian risotto, it’s an oven baked version that she originally discovered the process for in one of Australian cookbook writer Donna Hay’s books. Ina’s recipe calls for Parmesan and peas. The Healthy Cooking recipe includes shrimp, spinach and crumbled goat cheese. I decided to use all of the above. While more isn’t always better. This time it definitely was.

Arborio rice is an Italian short grain rice with a high starch content used to make risotto. If you are in a pinch and can’t find Arborio,  medium- or short-grain rice is an acceptable – though not perfect – substitute.

I wouldn’t hesitate to serve this super easy and comforting, yet impressive one-pot dish to company.

Easy Healthy & Delicious Shrimp Risotto Recipe
Print
Recipe type: Dinner, Main
Author: Martha
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 6
Simple, healthy and delicious creamy oven baked risotto loaded with shrimp, spinach, spinach, goat cheese and Parmesan
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place rice and 4 cups of the simmering stock in a Dutch oven, such as Le Creuset.
  3. Cover and bake for 40 minutes, until most of the liquid is absorbed and the rice is al dente.
  4. Remove from the oven and stir in the shrimp and spinach.
  5. Return to the oven and cook for 5 minutes, until the shrimp are pink and the spinach is wilted.
  6. Remove from the oven and add the remaining cup of chicken stock, the Parmesan, goat cheese, olive oil, salt and pepper.
  7. Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.
  8. Add the peas and stir until they are heated through.
  9. Serve immediately
Nutrition & Cooking Notes

Nutritional Estimates Per Serving (about 1-1/3 cups): 403 calories, 10 g fat, 44 g carbs, 3 g fiber, 28 g protein and 10 Weight Watchers PointsPlus Value

This recipe is excellent and can be modified in lots of different ways. Substitute all Parmesan if you don’t like goat cheese. Or leave out the shrimp for a yummy vegetarian risotto.

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Tomatoes, Basil, and Brown Rice Recipe

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