Risotto with Swiss Chard and Garlic Shrimp
74
- Prep Time55 mins
- Total Time55 mins
- Makes4 servings
Photo, Erik Putz.
It's peak season for endless varieties of fruit and veg, and when the produce is this good, we say let the ingredients shine. Here's a simple way to make the most of a farmer's market haul.
Ingredients
3 cups low-sodium chicken broth
1 cup water
3 tbsp butter, divided
1 shallot, finely chopped
1 cup arborio rice
1/2 cup white wine
1/2 bunch rainbow or green Swiss chard, stems and leaves kept separate
1/4 cup goat cheese, crumbled
2 garlic cloves, finely chopped
454 g large shrimp, peeled
Instructions
COMBINE broth with water in a large saucepan over high. Cover and boil. Reduce heat to low to keep warm.
MELT 2 tbsp butter in a large frying pan over medium. Add shallot and cook, stirring often, until soft, about 3 min. Add rice and stir until glossy, about 1 min. Add wine, stirring often, until rice has absorbed all of the liquid, 1 to 2 min. Add ½ cup of broth mixture. Stir often, until most of the liquid is absorbed, 3 to 5 min. Continue adding broth mixture, ½ cup at a time, stirring often, until absorbed. Add chard stems after 10 min. Cook until rice is just tender to the bite. Add chard leaves, stirring until wilted, 1 to 2 min. Stir in goat cheese. Season with pepper.
MELT remaining 1 tbsp butter in a large frying pan over medium-high. Add garlic. Cook until fragrant, about 30 sec. Add shrimp and cook, stirring often, until it turns pink, 2 to 4 min. Serve with risotto.
Nutrition (per serving)
Calories 446, Protein 32g, Carbohydrates 45g, Fat 14g, Fibre 2g, Sodium 837mg.
Excellent source of vitamin B12.
Get more ideas for delicious and easy ways to make risotto in this recipe collection.
