Risotto with Swiss chard and garlic shrimp
69
- 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.