There’s something magical about the fusion of fall flavors and seafood that makes our Butternut Squash and Shrimp Risotto an unforgettable culinary experience. Imagine sitting around a beautifully set table, indulging in a dish that brings together the earthy sweetness of roasted butternut squash and the delicate, succulent shrimp, all harmoniously blended into a creamy, comforting risotto. This recipe is perfect for family gatherings or a cozy night in, celebrating the essence of the season and the delightful bounty of the sea.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Servings: 4
  • Skill Level: Intermediate

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and caramelized.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
  3. Add the Arborio rice to the pot, stirring well to coat with the oil and onions. Toast the rice for 2-3 minutes until it starts to look slightly translucent.
  4. Pour in the dry white wine, stirring continuously until the wine is mostly absorbed by the rice.
  5. Gradually add the broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes, resulting in a creamy consistency.
  6. While the risotto is cooking, season the shrimp with salt and pepper. In a separate pan, heat a bit of olive oil over medium-high heat. Cook the shrimp for 2-3 minutes per side or until pink and opaque. Set aside.
  7. Once the risotto has finished cooking and is creamy, stir in the roasted butternut squash, Parmesan cheese, and butter. Mix until well combined and the cheese has melted.
  8. Serve the risotto in bowls, topped with the cooked shrimp and a sprinkle of fresh parsley.

Helpful Tips

If you’re short on time, you can use pre-cut butternut squash available at most grocery stores. For a vegetarian version, substitute the shrimp with sautéed mushrooms or roasted chickpeas. You can also use vegetable broth instead of chicken broth for a fully vegetarian meal.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to restore the creamy texture.

Pairings

This Butternut Squash and Shrimp Risotto pairs wonderfully with a crisp, chilled glass of Sauvignon Blanc or a light, fruity Pinot Grigio. Complement the meal with a simple arugula salad dressed with lemon vinaigrette for a refreshing balance.

Conclusion

We would love to see how your Butternut Squash and Shrimp Risotto turns out! Share your creations with us using #ZynahzRecipes or tag us on Instagram. Feel free to leave your feedback and suggestions on our website www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest updates and follow us on social media for more inspiration. Happy cooking!

Categorized in:

Bread & Baking, Global Recipes, Uncategorized,

Last Update: November 28, 2024