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Recipes
Fall Harvest Risotto with Garlic Shrimp
6 servings
50 minutes total (Active 30 minutes)

Ingredients

  • 2 cloves garlic
  • 1 leek
  • 1 bunch red chard (or 4 cups fresh spinach)
  • 2 tablespoons canola oil
  • 1 cup cubed frozen butternut squash
  • 1 ½ cups Arborio rice
  • 2 cups butternut squash soup
  • 3 cups reduced-sodium vegetable broth
  • ½ cup crumbled reduced-fat Gorgonzola cheese
  • 1 box frozen shrimp scampi (8–12 oz)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Chop garlic coarsely. Cut leek in half lengthwise and rinse well. Slice leek thinly, white part only (1 cup). Remove chard leaves from stems; chop leaves coarsely (2 cups), then chop stems coarsely (1 cup).
    2. 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 until squash begins to soften. Reduce heat to medium. Stir in rice, bisque, and broth until blended and cover; cook and stir 10 minutes.
    3. Reduce heat to low; cook and stir 20 more minutes. Remove pan from heat; stir in cheese vigorously. Prepare shrimp following package stovetop instructions while risotto cooks.
    4. Stir into risotto: chard leaves, salt, and pepper. Divide risotto among serving bowls, top with shrimp, and serve.

Amount per ⅙ recipe serving: Calories 500, Total Fat 25g, Sat Fat 9g, Trans Fat 0g, Chol 75mg, Sodium 950mg, Total Carb 55g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 14g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 8%