Risotto with Winter Squash and Shrimp
Risotto alla Zucca e Gamberi


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Risotto with Winter Squash and Shrimp this recipe: Print
Risotto with Winter Squash and Shrimp
Risotto alla Zucca e Gamberi
cookbook: Lidia's Italian Table
main ingredients: shrimp
recipe
user comments (2)
Share:

serves: 6 servings

Risotto with squash is excellent since it truly reflects the fall season. To give this risotto more complexity, make it with shrimp.
 

Ingredients

1 pound butternut squash , peeled and seeded
1 pound shrimp, small (about 35-40 per pound)
3 tablespoons extra-virgin olive oil
1 cup onions, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup dry white wine
6½ cups hot chicken stock, or canned chicken broth
½ teaspoon salt
½ cup scallions , chopped, greens included
1 pinch nutmeg, preferably freshly grated
½ cup Parmigiano-Reggiano, freshly grated
2 tablespoons unsalted butter, cut into bits
freshly ground black pepper

Directions

Steam the squash until tender but still firm, about 10 minutes. Transfer half of it to a food processor or blender and process until smooth. Scrape out the squash puree into a small bowl. Set the puree and diced squash aside separately.

In a heavy, wide 3 to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onion and shallot and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Pour in the wine and stir well until evaporated. Add 1/2 cup of the hot stock and the salt. Cook, stirring constantly, until all the stock has been absorbed. Add the squash puree and diced squash. Continue to add hot stock in small batches, just enough to completely moisten the rice, and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the first addition of stock. In the last 5 minutes of this step (between 22 and 15 minutes), add the shrimp and scallions.

Remove the casserole from the heat. Beat in the butter until completely melted, then the grated cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.

Lidia's Italian Table



Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!