Place rice and 4 cups of the simmering stock in a Dutch oven, such as Le Creuset.
Cover and bake for 40 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven and stir in the shrimp and spinach.
Return to the oven and cook for 5 minutes, until the shrimp are pink and the spinach is wilted.
Remove from the oven and add the remaining cup of chicken stock, the Parmesan, goat cheese, wine, olive oil, salt and pepper.
Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.
Add the peas and stir until they are heated through.
Serve immediately.
Recipe Notes
This recipe is excellent and can be modified in lots of different ways:
Substitute all Parmesan if you don't like goat cheese
Leave out the shrimp for a yummy vegetarian risotto
If you don't have Arborio rice, medium- or short-grain rice should work
Serving size: 1-⅓ cups
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Nutrition Facts
Easy Healthy & Delicious Shrimp Risotto Recipe
Amount Per Serving (1 -⅓ cups)
Calories 403Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 44g15%
Fiber 3g12%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.