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Spinach & Kale Risotto (With or Without Shrimp)


Serves 2-4.


2 Tbsp. (30 mL) olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
3/4 cup (175 mL) Arborio (or other short-grain) rice
1/2 cup (125 mL) white wine or water
1 carton (480 mL) CAMPBELL’S Stock First ™ Chicken stock (or 2 cups stock)
2 Tbsp. (30 mL) butter
1/4 cup (60 mL) Parmesan cheese (or to taste)
1/4 cup (60 mL) chopped flat-leaf Italian parsley
1 cup (250 mL) chopped fresh spinach, kale and/or chard
1/4 lb. (125 g) raw, peeled shrimp and/or scallops (optional)



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