Butternut Squash Risotto with Shrimp

Last week I recieved all of my foodie magazines in the mail at once. You can imagine my delight when almost every single one of them had a turkey on the cover. The beautiful bird began pulling at my heart strings to curl up on the couch with my huge purple blanket and become fully submerged in recipes, table settings, and Thanksgiving menus..not coming up for air until I had read each cover-to-cover! Trying to decided which of the many recipes to try first..I finally decided on this one. This is from my newest foodie magazine, and probably the most brilliant out of the 5 I had laying there. I’m not really one to name drop, but I suggest picking up the November 2009 issue of Bon Appetit.
 
Of course I changed it up to make it my own :) The buttery and rich flavor provides a heart-warming meal, whether it be for entertaining or just a dinner for two!
Butternut Squash Risotto with Shrimp

INGREDIENTS
4 ounces pancetta (Italian bacon), chopped
1 pound large uncooked deveined peeled shrimp*
2 tablespoon olive oil, divided
1 large onion, chopped (about 1 3/4 cups)
1 garlic clove, chopped
2 teaspoons brown sugar
1/4 cup white wine
1 cup short-grain rice (such as arborio or carnaroli)
4 cups vegetable broth, heated in microwave
1 (1-2 pound) peeled seeded butternut squash, cut into 1-inch cubes*
1 tablespoon chopped fresh sage
1/4 cup milk
salt to taste

DIRECTIONS
Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil (if needed) to same saucepan, then onion and garlic. Deglaze the pan with wine, simmering until wine is reduced completely and onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute to brown. Add hot broth; increase heat and bring to boil. Add squash and fresh sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in milk, shrimp, and pancetta. Season to taste with salt and pepper.

**NOTE: To reduce prep time, the original recipe called for purchased, peeled, butternut squash. Just chop into 1-inch cubes and add to rice when directed. Also, frozen cooked shrimp can also be used rather than fresh uncooked. Thaw shrimp and season with garlic salt before adding at the end. Do not saute shrimp as you would the uncooked for risk of over cooking.

I submitted this recipe to the monthly contest. The Royal Foodie Joust on the Foodie Blogroll. Let’s see if it can hold up next to the other great recipes submitted!

Comments

  1. Grace Dickinson says:

    It seems as though everyone is posting about squash…what a great fall harvest vegetable! Looks good. Anyways, what got me was the name of your blog, love it!

    http://funfitnessfreshair.blogspot.com/

  2. JennDZ - The Leftover Queen says:

    This looks absolutely delicious! I am so glad you are joining us in the Joust this month. It is great to have you!

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