Risotto with Garlic Shrimp

By McLean

Ingredients

• 2 cloves garlic, coarsely chopped
• 1 leek, sliced
• 1 bunch red chard
• 2 tablespoons canola oil
• 1 cup pre-diced butternut squash
• 1 1/2 cups Arborio rice
• 1 box (or can) butternut squash bisque (l8 oz.)
• 3 cups vegetable broth
• 1/2 cup crumbled Gorgonzola cheese
• 1 (10 oz.) box frozen garlic & herb marinated shrimp
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Preparation

Step 1

Prep:
Chop garlic. Cut leek in half lengthwise and rinse well. Slice leek, white part only (1 cup)
Remove chard leaves from steps; chop leaves coarsely (2 cups), then chop stems (1 cup).

Preheat large stockpot on medium-high 2-3 minutes. lace oil in pot, then add garlic, leeks, chard stems, and squash; cook 2-3 minutes or until squash begins to soften.

Reduce heat to medium. Stir in rice, bisque, and broth until blended and cover; cook and stir 10 minutes.

Reduce heat to low; cook and stir 20 minutes more Remove pan from heat; stir in cheese vigorously.

Prepare shrimp, while risotto cooks, following stovetop package directions.

Stir into risotto: chard leads, salt, and pepper. Divide risotto into serving bowls; top with shrimp and serve.