Shrimp Butternut Squash Risotto

This Shrimp Butternut Squash Risotto is a delicious first course, which we can cook in any season. Butternut Squash is a vegetable that we can find fresh in the fall and winter season, but we can all store some yellow squash in the freezer to enjoy this recipe even during the summer or late spring season as we did.

The recipe is similar to Shrimp And Zucchini Risotto, but winter squash has another delicacy and sweetness. I invite you to try this delicious combination for your family lunches on the weekends.

The recipe serves fresh at the moment, so we recommend you to cook it for meals that you gather all around the table, such as weekend lunches or family dinners during the week.

For more risotto recipes for the spring and summer season, we invite you to explore our blog.

Ingredients

• 350 g rice
• 250 g shrimps
• 250 g of butternut squash or other yellow squash
• 1 green onion or leek
• olive oil
• salt, black pepper
• fresh parsley
• 125 ml white wine
• 1.5 l of broth

Ingredients for the broth

• head of shrimps
• onion
• carrot
• parsley
• salt
• water

Directions

1. In a deep pot, we will add cold water and all the ingredients to prepare the broth. Boil all for 20 minutes. This way, we will get a delicious and flavored risotto broth.
2. In another pot, we will throw olive oil and finely chopped onion.
   
3. We will stir the onion for a few minutes until it softens. Continue cooking by adding cleaned shrimp and the squash cut into pieces.
   
4. Add salt and black pepper. Stir together for a few minutes and add the rice.
   
5. Mix the rice for a few minutes until we see that its grain has become transparent, and we will quench it with white wine.
   
6. Wait for the alcohol to evaporate and after that, cover all rice with hot broth. Wait until the first amount of broth absorbs, and continue adding other broth to cook risotto again.
   
7. Stir the risotto occasionally each time we add the broth to the pot.
8. We will continue adding broth and mixing it until the rice grains boil. The rice should be soft and slightly juicy to come out creamy at the end.
9. It will take about 18 -20 minutes to finish cooking. Finally, add the freshly chopped parsley and a little olive oil.
10. Serve it immediately warm.

Bon Appetit!