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
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!