Shrimp and Goat Cheese Risotto

READY IN: 50mins
Recipe by Valerie in Florida

I have recently fell in love with Risotto. Searched and found, what I think, is a great Risotto. I would serve this to company in an instant. Enjoy !

Top Review by KMLWPA

This was sooooo good! I used 3 large cloves of garlic and about 1/2 tsp lemon zest since I'm a freak for garlic and lemon. Used just a bit of dried basil and ground ginger as I didn't have either one fresh. For the rice I used a generic short-grain since it's nearly impossible to find arborio rice here. The goat cheese and lemon gave it a nice tangy taste. The leftovers are good, too. I just nuked a big bowl for my lunch and inhaled it! Yum!

Ingredients Nutrition


  1. In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes.
  2. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
  3. In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes.
  4. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total.
  5. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.

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