Shrimp and Butternut Squash Risotto

I absolutely love risotto.  It's pretty much a guarantee that if I find it on a restaurant menu I'll order it.  In my opinion, there are very few food items that are better than this creamy dish of rice and whatever else you decide to throw into that sauce pot.  Today's adventure combines shrimp, asparagus, and butternut squash to make this creamy and flavorful one pot dinner.  The butternut squash is the dominant flavor but, the shrimp and asparagus do not have to fight to come through. 

When I wrote one pot, I was serious.  Most risotto recipes I've found have you cooking various parts separately.  I have no patience for that many dishes to wash, therefore the recipe I have put together cooks everything together.  You need to watch your time and the amount of stock you have left so you know when to add different ingredients but, it all comes together in the end.

Ingredients:

1 qt chicken stock
1 lb shrimp
1 c. asparagus - approximately 7 stalks cut into 1 inch pieces
1 lb butternut squash - cubed
1 onion - chopped
1 c. Arborio rice
1/2 c. sauvignon blanc
2 cloves garlic - minced
2 Tbsp butter
1/2 c. parmesan cheese

Oh the glorious directions:

Melt butter over medium heat.  Sauté squash and onions for approximately 8 minutes.

Add rice and garlic, cook for 2 minutes

Add wine and cook until absorbed, approximately 4 minutes.  Add 1/2 c. stock at a time, cooking until absorbed before adding more.  Each round will take approximately 5 to 7 minutes to absorb - it will take longer towards the end.  Also, as the rice cooks and the dish becomes creamier it may become more difficult to tell was the stock is completely absorbed.  Listen for a popping noise.  As the rice fully absorbs the stock and starts to dry out again it will begin to sound like Rice Krispies®.

With approximately 20 minutes left, add the asparagus.

When adding the final 1/2 c. of stock also add the shrimp.  Cook until the stock is absorbed and shrimp are cooked through.

Stir in the parmesan cheese and season with salt and pepper.

 



Enjoy with your favorite glass of white wine!