Risotto with Swiss Chard and Garlic Shrimp Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add vegetable broth to the saucepan, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
• STEP 4.Meanwhile, in a separate skillet, heat olive oil over medium heat. Add the shrimp and minced garlic, and cook until the shrimp turns pink and opaque, about 2-3 minutes per side.
• STEP 5.Add Swiss chard to the risotto and stir until wilted. Season with salt and pepper to taste.
• STEP 6.Serve the risotto in bowls, topped with the garlic shrimp. Garnish with freshly grated Parmesan cheese, if desired.
• STEP 7.Enjoy the creamy risotto with Swiss chard and garlic shrimp immediately.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
• For extra flavor, you can add a splash of white wine to the risotto before adding the broth.
• If you prefer a milder garlic flavor, you can reduce the amount of minced garlic used in the recipe.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the risotto, add a splash of vegetable broth or water to a saucepan and heat over medium-low heat until warmed through.
• Serve the reheated risotto with a fresh salad or steamed vegetables for a complete meal.