Risotto with Swiss chard and garlic shrimp



55 min


55 min



Risotto with Swiss chard and garlic shrimp

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.


  • 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


  • 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.


How to peel and devein shrimp

Nutrition (per serving)

  • Calories
  • 446,
  • Protein
  • 32 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 837 mg.
  • Excellent source of
  • vitamin B12