Spinach Risotto with Shrimp and Goat Cheese

"When one of my favorite restaurants closed, I developed my own version of their renowned seafood risotto. I think spinach adds great flavor and boosts the nutritional value." —Brandy Jamison-Neth, Denver

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• Cooking spray
• 1  pound  large shrimp, peeled and deveined
• 1  tablespoon  olive oil
• 1 1/2  cups  chopped onion (about 1 medium)
• 2  garlic cloves, minced
• 1  cup  uncooked Arborio or other medium-grain rice
• 3/4  cup  dry white wine
• 4  cups  fat-free, less-sodium chicken broth
• 1/4  cup  chopped fresh cilantro
• Dash of saffron threads
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/2  cup  (2 ounces) crumbled goat cheese

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 4 minutes or until done. Remove shrimp from pan; set aside and keep warm.

2. Heat oil in pan over medium heat. Add onion to pan; cook 5 minutes. Add garlic; cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

3. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in cilantro, saffron, and spinach with the last 1/2 cup broth. Add shrimp and cheese, stirring to combine. Serve immediately.

Nutritional Information

Calories:

444

Fat:

11.7g (sat 4.6g,mono 4g,poly 1.4g)

Protein:

37.2g

Carbohydrate:

48.3g

Fiber:

5.9g

Cholesterol:

187mg

Iron:

5.4mg

Sodium:

662mg

Calcium:

326mg