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Recipes
Fall Harvest Risotto with Garlic Shrimp
6 servings
50 minutes total

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 ½ cups Arborio rice
  • 1 box (or can) butternut squash bisque (14–18 oz)
  • 3 cups reduced-sodium vegetable broth
  • ½ cup crumbled reduced-fat Gorgonzola cheese
  • 1 (10-oz) box frozen garlic & herb marinated shrimp
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

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.

Amount per ⅙ recipe serving: Calories 370, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 80mg, Sodium 970mg, Total Carb 55g, Fiber 3g, Sugars 6g, Protein 16g, Calc 15%, Vitamin A 110%, Vitamin C 15%, Iron 15%