This Goat Cheese & Red Pepper Baked Risotto with Shrimp is elegant enough for entertaining, yet easy enough for a weeknight meal (no constant stirring!!). Packed with sweet red bell peppers, decadent goat cheese and juicy, plump shrimp, this creamy risotto is the stuff dreams are made of!
1. I used jumbo shrimp (21/25 count per pound), but you can use larger or smaller shrimp if desired. You will just need to scale the cooking time up or down, respectively. I left the tails on my shrimp for aesthetic reasons, but feel free to remove yours if that tickles your fancy.
2. You will need to warm your vegetable or chicken broth (or stock) before using. It doesn’t need to be boiling, just lukewarm. You can warm the broth (or stock) in the microwave or on the stove top. Whichever method you prefer is fine!
3. The recipe calls for 4 ounces of goat cheese. You can use more or less depending on taste. I took half of my goat cheese (2 ounces) and stirred it into the risotto. I took the remaining (2 ounces) of goat cheese, sliced them into rounds and used it as a garnish on top of the risotto. You can simply crumble all the goat cheese, or slice it all into rounds. I always encourage you to make a recipe your own!
4. This risotto uses wine to add a depth of flavor. I suggest a white wine on the drier side. I used a Chardonnay.