Ingredients

The following ingredients have 6 Servings
  • 1-1/2 cups Arborio rice
  • 5 cups simmering chicken stock, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups chopped fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crumbled goat cheese
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup frozen peas

Instruction

  • Preheat the oven to 350F degrees.
  • 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.