I have to tell you this is a recipe I received from the chef at Publix grocery store in St. Augustine this past week. He was giving one of their weekly cooking demos and I stopped to watch his presentation. I was so glad I did, it’s delicious. I hung around until he was finished cooking and distributing samples, then we chatted for a bit. I asked what the company policy was about sharing recipes and he said there wouldn’t be a problem sharing with you all. He even gave me recipe cards to hand out at the market, which I will do this weekend.
2 cloves garlic, coarsely chopped
1 leek, sliced (or small onion)
1 bunch Swiss chard *(or 4 cups fresh spinach)
2 tablespoons canola oil
1 cup diced butternut squash
1 1/2 cups Arborio rice
1 box (or can) butternut squash bisque (14-18 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
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.
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.
Stir into risotto: chard leaves, salt, and pepper. Divide risotto into serving bowls; top with shrimp and serve.
*Note: Remove chard leaves from stems; chop leaves coarsely (2 cups), then chop stems (1 cup).
You can get this recipe and more like it on their website… www.publix.com/aprons
Tags: Arborio rice, Butternut Squash, butternut squash bisque, canola oil, Garlic, Gorgonzola cheese, leek, shrimp, Swiss chatd, vegetable broth
