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Publix Simple Meals

Fall Harvest Risotto With Garlic Shrimp

Makes 6 Servings
Total Time:
50 minutes
Active Time:
50 minutes

Cooking Sequence

-- Prepare risotto - 45 minutes
-- Prepare shrimp and complete risotto; serve - 5 minutes

Fall Harvest Risotto With Garlic Shrimp


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 (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


-- 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).


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.
2. 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.
4. Prepare shrimp, while risotto cooks, following stovetop package instructions.
5. Stir into risotto: chard leaves, salt, and pepper. Divide risotto into serving bowls; top with shrimp and serve.

Aprons Advice

-- Complete your meal with a Caesar salad, French bread, and a chocolate dessert.
-- If you have extra chard, it can simply be sautéed the same way you would cook fresh spinach.

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Fall Harvest Risotto With Garlic Shrimp

CALORIES (per 1/6 recipe) 360kcal; FAT 8g; CHOL 70mg; SODIUM 1040mg; CARB 57g; FIBER 4g; PROTEIN 16g; VIT A 130%; VIT C 15%; CALC 15%; IRON 15%

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