Shrimp and Swiss Chard Risotto

5 from 2 votes

Shrimp and Swiss Chard Risotto

Shrimp and Swiss chard risotto is the perfect recipe for a hot summer's evening, or a cold, blustery day. It is the ultimate comfort food and an impressive meal to serve guests.

Total Time1 15

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 680kcal

Author: Jessica

Ingredients

6 cups Chicken Stock
1 ½ cups Arborio Rice
½ cup Dry White Wine
5 Tablespoons Butter salted, divided
1 Tablespoon Extra Virgin Olive Oil
5 cloves Garlic minced
Salt & Pepper to taste
2-3 cups Swiss Chard chopped
½ cup Parmesan Cheese grated
½ lb Raw Shrimp tail removed and deveined
1 teaspoon Oregano
½ teaspoon Garlic Powder
½ teaspoon Black Pepper

Instructions

In a small saucepan, bring the stock to a simmer. Keep over low heat until ready to use.
In a large saute pan or a non-stick wok, add 2 tablespoons of the butter and the extra virgin olive oil. Over medium/low heat, heat until the butter is melted. Add the minced garlic and saute for 30 seconds. Add the arborio rice into the pan and stir to coat it in the butter and garlic. Stirring regularly, let the rice cook until it is slightly translucent and starts to give off a “nutty” aroma, about 3-5 minutes.
Add in the dry white wine, stirring continuously, let the rice cook until all of the wine is absorbed into the rice.
Add one cup of the warm stock to the rice. Continue to stir until all of the stock is absorbed. It will take approximately 7-10 minutes for the stock to absorb. If it is absorbing faster than that, then turn down the temperature; you don’t want it to cook too fast! Repeat this step three more times, stirring continuously and adding the warm stock only one cup at a time. Now you should be left with 2 cups of stock.
Before adding the remaining stock, stir in the chopped Swiss chard and let it cook for 2 minutes, stirring continuously. Add all of the remaining stock (2 cups), stirring continuously until all of the stock has been absorbed into the rice. Stir in the Parmesan cheese, remove from heat, loosely cover with a lid or a piece of aluminum foil and set aside.
In a small bowl, combine the raw shrimp with the oregano, garlic powder, and black pepper. Toss to coat.
In a small fry pan, over medium heat, melt the remaining 3 tablespoons of butter. When the butter is melted, add the shrimp. Cook for 5-7 minutes until shrimp are pink and thoroughly cooked. Add the cooked shrimp to the risotto and serve immediately.

Notes

Do not rinse the arborio rice. Rinsing the rice will wash away the starch, which is the key to a good, successful risotto.
Constant stirring is the key to a good risotto. Letting the risotto sit idle for even just a few minutes can result in it burning. So grab a glass of vino, get some comfy slippers on and prepare to stand at the stove for about 45 minutes straight. I promise, it is worth it!

Nutrition