Jul 26, 2016Chatelaine
- 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.
NutritionCalories 446, Protein 32 g, Carbohydrates 45 g, Fat 14 g, Fibre 2 g, Sodium 837 mg. Excellent source of vitamin B12
How to peel and devein shrimp