fall harvest risottoI 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


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