Easy Shrimp Risotto – 9 WW Freestyle SmartPoints

Directions

1. 1
   Preheat the oven to 350F degrees.
2. 2
   Place rice and 4 cups of the simmering stock in a Dutch oven, such as Le Creuset.
3. 3
   Cover and bake for 40 minutes, until most of the liquid is absorbed and the rice is al dente.
4. 4
   Remove from the oven and stir in the shrimp and spinach.
5. 5
   Return to the oven and cook for 5 minutes, until the shrimp are pink and the spinach is wilted.
6. 6
   Remove from the oven and add the remaining cup of chicken stock, the Parmesan, goat cheese, wine, olive oil, salt and pepper.
7. 7
   Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.
8. 8
   Add the peas and stir until they are heated through.
9. 9
   Serve immediately.