Risotto with Garlic Shrimp

Risotto with Garlic Shrimp
Risotto with Garlic Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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