Shrimp Risotto with Goat Cheese
This Shrimp Risotto with Goat Cheese and Red Bell Peppers Pepper is easy enough for a weeknight dinner with the family, yet elegant enough for entertaining - no constant stirring necessary! Featuring creamy arborio rice, with plump shrimp, sweet red bell peppers, and decadent goat cheese, this risotto with shrimp recipe is the dish dreams are made of!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Dutch Oven or Large Pot (for cooking risotto)
- 1 Large Baking Sheet or Sheet Pan (for baking shrimp)
Ingredients
- ¾ Pound Large Shrimp – peeled and deveined
- 1 TBS Olive Oil
- ½ Scant tsp EACH: paprika, garlic powder, onion powder
- 2 TBS Unsalted Butter
- 1 small Shallot – peeled and finely diced (about ¼ cup)
- 1 large Red Bell Pepper – small diced
- 2 Cloves Garlic – peeled and minced
- 1 Cup Arborio Rice
- ½ Cup White Wine
- 3 Cups Low Sodium Vegetable or Chicken Broth – warmed (SEE NOTES)
- 2 TBS Fresh Parsley – finely chopped, divided
- 4 ounces goat cheese - divided (2 oz. crumbled & 2 oz. sliced into 4 rounds)
- Kosher Salt and Fresh Cracked Pepper - to taste
- Optional for serving: Lemon Wedges, Freshly Grated Parmesan
Instructions
- Preheat oven to 400 degrees F.
- Prepare the shrimp: Pat the shrimp dry and place them in a resealable bag or non-reactive mixing bowl. Add olive oil, paprika, garlic powder and onion powder. Season generously with salt and pepper. Seal bag and gently shake or stir to evenly coat the shrimp. Set aside in the refrigerator.
- Start the risotto: In a medium oven-proof pot or Dutch oven with a light fitting lid, melt the butter over medium heat. Add the shallot and cook until starting to soften, about 2 minutes. Add the bell peppers and ½ tsp of salt and ¼ tsp of pepper. Cook, stirring occasionally, until peppers are soft, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and cook, stirring, until the lightly toasted and every grain is coated, about 2-3 minutes. Then, add the wine: Add the wine and cook, stirring, until rice starts to look creamy and the wine is absorbed, about 2 minutes.
- Stir in the warm broth, increase heat to medium-high and bring to a rapid simmer. Immediately cover the pot with lid and transfer it to the oven. Bake, for 22-28 minutes, or until the rice is tender and the liquid is almost absorbed. (SEE NOTES)
- During the last 10 minutes of risotto cooking: Remove the shrimp from the refrigerator and transfer to a baking sheet or pan, in a single layer. Transfer shrimp to the oven with the risotto and bake for 5-7 minutes or until shrimp are pink and cooked through. Remove from oven and set aside.
- When you're ready to serve the risotto, add goat cheese and fresh herbs: Remove pot from oven and carefully remove lid. Add the crumbled goat cheese and 1 ½ tablespoons of parsley. Stir to combine. Taste and adjust for seasoning.
- Top with shrimp and serve warm: Serve immediately. Divide risotto between serving bowls, top with shrimp and goat cheese rounds and sprinkle with remaining parsley. Enjoy!
Notes
- Shrimp size: 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.
- WARM broth: 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!
- Goat Cheese: 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!
- Wine: This risotto uses wine to add a depth of flavor. I suggest a white wine on the drier side - I typically use a Chardonnay.
Nutrition
Calories: 455kcal Carbohydrates: 42g Protein: 26g Fat: 16g Saturated Fat: 8g Cholesterol: 242mg Sodium: 1671mg Potassium: 137mg Fiber: 1g Sugar: 2g Vitamin A: 1065IU Vitamin C: 6mg Calcium: 168mg Iron: 4.7mg