Classic Shrimp and Butternut Squash Risotto
A creamy and comforting classic risotto featuring tender butternut squash and succulent shrimp, infused with the aromatic flavors of sage and Parmesan cheese. Perfect for a cozy and elegant meal.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Large skillet
- Ladle
- Wooden spoon
Ingredients
Main Ingredients
- 2 cups Butternut squash peeled & diced
- 12 oz Large raw shrimp peeled & deveined
- 1.5 cups Arborio rice
- 5 cups Unsalted chicken or vegetable broth kept hot
- 0.5 cup Dry white wine
- 1 medium Yellow onion finely chopped
- 3 None Garlic cloves minced
- 1 tsp Fresh sage leaves minced (or ½ tsp dried)
- 0.75 cup Grated Parmigiano-Reggiano plus extra for serving
- 3 Tbsp Unsalted butter divided
- 2 Tbsp Olive oil
- None Salt to taste
- None Freshly ground black pepper to taste
- 1 tsp Lemon zest optional
- 2 Tbsp Fresh parsley chopped (for garnish)
Instructions
Cooking Steps
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large pot over medium heat. Add diced butternut squash and cook for 5-7 minutes until tender-crisp; then remove and set aside.
- Add the remaining 1 Tbsp olive oil and 1 Tbsp butter to the pot. Sauté the chopped yellow onion for 3-5 minutes until softened.
- Stir in the minced garlic and sage, cooking for another minute until fragrant. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the edges are translucent.
- Pour in the dry white wine, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
- Begin adding the hot broth, one ladleful (about ½ cup) at a time, stirring constantly until each addition is absorbed. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- While the risotto cooks, heat the remaining 1 Tbsp butter in a separate skillet over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque.
- Once the risotto is al dente, stir in the cooked butternut squash, cooked shrimp, and grated Parmigiano-Reggiano. Season with salt, freshly ground black pepper, and lemon zest if desired.
- Serve immediately, garnished with fresh parsley and extra Parmigiano-Reggiano.
Notes
For best results, ensure your broth is hot before adding to the rice. Adjust seasoning (salt and pepper) to your taste throughout the cooking process. Freshly grated Parmesan makes a big difference.