Hearty Shrimp Risotto

I have been wanting to make Risotto for so long and I finally did it!  Let me tell you, this dish was delicious!  It was funny because my daughter looked at it and said she wasn't hungry but then when the rest of us were finished and finally weren't watching her she ate it right up.  I asked what happened and she said she didn't know she'd like it.  Everyone loved it!  Here is Hearty Shrimp Risotto.  I also added steamed broccoli to it.

Hearty Shrimp Risotto

(Melanie Mitro's Blog)

Hearty Shrimp Risotto (4 servings)

 4 cups reduced-sodium chicken broth

 1 small onion, finely chopped

 Sliced Mushrooms

 1 TB olive oil

 1 cup uncooked arborio rice

 1 fresh thyme sprig

 1 bay leaf

 1/4 tsp black pepper

 3/4 cup white wine or additional reduced-sodium chicken broth

 1 lb. uncooked medium shrimp, peeled and deveined

 2 cups chopped fresh spinach

 4 oz. fresh goat cheese, crumbed ( I used crumbled aged white cheddar)

1. In a small saucepan, saute the onion in olive oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 3-4 minutes. Reduce heat; stir in wine. Cook and stir until all the liquid is absorbed. (I also added fresh mushrooms at this point)

 2. Add broth 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (about 20 minutes). Add the shrimp and spinach; cook until the shrimp turns pink and spinach is wilted.

 3. Stir in cheese. Discard thyme and bay leaf. Serve immediately.

 1 1/4 cup equals 405 calories, 9 g fat, 45 gm carbohydrate, 1 g fiber, 28 g protein