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Fall Harvest Risotto with Garlic Shrimp

Fall Harvest Risotto with Garlic Shrimp
Servings:
6
Total Time:
50 minutes

Ingredients

2 cloves garlic, coarsely chopped
1 leek, sliced
1 bunch red chard (or 4 cups fresh spinach)
2 tablespoons canola oil
1 cup prediced butternut squash
1 1/2 cups Arborio rice
1 box (or can) butternut squash bisque (14–18 oz)
3 cups reduced-sodium vegetable broth
1/2 cup crumbled reduced-fat Gorgonzola cheese
1 (10-oz) box frozen garlic & herb marinated shrimp
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Prep

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

Steps

  1. Preheat large stockpot on medium-high 2–3 minutes. Place 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.
  2. Reduce heat to low; cook and stir 20 more minutes. Remove pan from heat; stir in cheese vigorously. Prepare shrimp, while risotto cooks, following stovetop package instructions.
  3. Stir into risotto: chard (or spinach) leaves, salt, and pepper. Divide risotto into serving bowls; top with shrimp and serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 370kcal; FAT 9.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 970mg; CARB 55g; FIBER 3.00g; SUGARS 6g; PROTEIN 16g; CALC 15%; VIT A 110%; VIT C 15%; IRON 15%

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