Shrimp and Goat Cheese Risotto

By Bostoncook

F&W

Ingredients

• 1 quart nonfat chicken broth
• 3/4 cup shrimp, peeled and deveined
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup chopped basil
• 1/4 cup goat cheese
• 2 tablespoons parmesan cheese
• 1/4 teaspoon minced ginger
• 1/4 teaspoon lemon zest
• salt and pepper

Details

Servings 4

Preparation

Step 1

1. Bring stock to a simmer. Add shrimp, cover and simmer until just cooked, about 2 mins. Remove shrimp to cool. Cover stock and keep warm.

2. Saute garlic and onion in butter and oil until softened, about 4 mins.

3. Add rice, cook until coated, about 1 min. Add wine, simmer until almost evaporated, about 3 mins. Add 1 cup stock, cook until absorbed. Repeat until all stock is absorbed.

4. Stir in shrimp. Take off heat, stir in basil-s&p.

Not as good as it sounded like it would be. But not bad!