Risotto with Swiss chard and garlic shrimp

Prep 55 min
Total 55 min
Serves 4



3 cups
low-sodium chicken broth
1 cup
3 tbsp
butter, divided
shallot, finely chopped
1 cup
arborio rice
1/2 cup
1/2 bunch
rainbow or green Swiss chard, stems and leaves kept separate
1/4 cup
goat cheese, crumbled
garlic cloves, finely chopped
454 g
large shrimp, peeled


  • 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.



Calories 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

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