Creamy Butternut Squash & Shrimp Risotto Recipe: Restaurant Quality At Home by Terri Kendrick

I’ve always loved risotto in restaurants but was intimidated to try to make it in my own kitchen because it just felt too fancy, not to mention all the labor-intensive stirring and attention it required. That level of cooking was probably reserved for chefs, right?!

The first time I tried to make this Italian dish, my brother-in-law, who is a great cook, tutored me and I won’t lie, I thought my arm was going to fall off. And forget about entertaining guests while you’re cooking! Once my mother-in-law kept me company while I made a big pot for my husband’s birthday, and I had to ask her to please stop talking to me!

But decades (and many batches of risotto) later, the process of making risotto has become much easier. Maybe it’s because I have more experience or, at my ripe old age, I’m just not as intimidated by recipes anymore. Whatever the reason, it's a dish that doesn't have to wait for a special occasion anymore. I can tackle it on any old Monday or Tuesday for just me and my husband!

This butternut squash and shrimp risotto recipe is inspired by a recipe from Food Network. The risotto has a slightly sweet flavor thanks to the butternut squash and the shrimp turns it into a complete meal. Serve this creamy seafood risotto for lunch or dinner with a small salad or just a slice of crusty bread and you have a meal!

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 1 1/4 cups arborio rice
• 5 ounces frozen chopped butternut squash (thawed)
• 1/2 medium onion, finely chopped
• 3/4 pound medium shrimp, chopped in half or quarters
• 2 1/2 cups chicken broth
• 1 cup of dry white wine
• 3 tablespoons salted butter
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons garlic, minced
• 1 teaspoon dried sage
• 1/4 cup grated Parmesan
• 1/2 cup gouda cheese, half cut in coarse chunks and half grated

Helpful Products

• Mixing Spoon
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Saucepot
• Grater
• Pepper Grinder

Recipe Notes

• Don’t skip the step of warming the chicken broth.

• A ladle is about 1/2 cup.

• You can also sauté the shrimp and squash in butter.

• Try fresh sage instead of dried but add a little more as dried is stronger. Fresh butternut squash can also be used but sure to peel.

• Some recipes recommend that you also add more butter before serving.

• If you don’t like butternut squash, try mushrooms instead. Arugula or spinach is also a great addition.

• I didn’t have any dry white wine and just used water. It was still delicious!

Here’s how to make it:

1. Pour chicken broth in a large saucepan and bring to a boil. Reduce heat and cover to keep warm.
2. Meanwhile, melt butter in large sauté pan or pot over medium heat. Once the butter is melted, add onion, salt and pepper and cook for 8 to 10 minutes until onion is tender. Add the rice and toast (not brown) until the edges of the grains of rice are translucent, about 2 minutes, stirring continuously.
   
3. Add wine and cook until the liquid is absorbed. Keep stirring so the rice doesn’t stick to the pan.
   
4. Over medium-high heat, ladle warmed broth into the pan of rice, one ladle at a time, allowing each ladle of chicken broth to be absorbed before adding the next. Stir continuously. Reduce heat to medium-low, cover and simmer for about 15 minutes or until the liquid is absorbed and rice is tender and creamy (check and give it a stir every few minutes).
   
5. While your risotto is simmering, add olive oil, garlic and sage to a separate pan and sauté the thawed butternut squash and cook the shrimp.
   
6. Once the risotto has finished simmering, remove from the heat and mix in the squash and shrimp, along with the Parmesan and chunks of gouda.
   
   
7. Season with extra sage, salt and pepper to taste and sprinkle with shredded gouda before serving.
   

Nutrition Facts Per Serving

Calories: 607

Total Fat: 23.3g

Saturated Fat: 10.3g

Cholesterol: 211mg

Sodium: 1212mg

Total Carbohydrate: 57.3g

Dietary Fiber: 3.1g

Total Sugars: 3.2g

Protein: 31.9g

Vitamin D: 6mcg

Calcium: 231mg

Iron: 5mg

Potassium: 426mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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