Risotto With Shrimp And Swiss Chard

Recipe Ingredients

1		Onion (small)
1		Garlic clove - minced
2 tablespoons	30ml	Olive oil
1 1/2 cups	240g / 8.5oz	Arborio rice
4 1/2 cups	1066ml	Chicken broth
1/2 cup	118ml	White wine (or additional 1/2 cup
		Chicken broth)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Grated Paremesan cheese
1/2 lb	227g / 8oz	Shelled cooked shrimp
6		Swiss chard leaves - (to 8) - shredded, blanched,
		And chilled

Recipe Instructions

To blanch Swiss chard, bring two quarts water to full rolling boil. Place chard in water, return to a boil and boil for two minutes. Drain and rinse with cold water. Set aside.

In six-quart pressure cooker, heat the olive oil and add the garlic and onion. Stir until wilted. Add rice and stir until all grains are coated with oil. Add the 1/2 cup of wine (or chicken broth) and stir until almost absorbed. Add 4 cups of the chicken broth (reserving 1/2 cup), salt and pepper. Place lid on pressure cooker and bring up to pressure. As soon as pressure is reached, reduce heat and time for 5 minutes.

Remove from heat and use the quick relelase method to reduce pressure. Carefully remove the lid and place the cooker back on over low heat. Taste. Mixture should be creamy in texture and rice should be firm. If additional cooking time is needed, stir an additional minute or two over low heat, adding more chicken broth if necessary.

Fold in cheeese, shrimp, and Swiss chard. Serve immediately, sprinkling with additional grated cheese.

This recipe yields 6 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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