Butternut Squash Risotto With Sautéed Shrimp

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Makes: 4 servings adjust

Directions

Ingredients

  • 3 cloves Garlic, peeled
  • 1 medium Onion, chopped
  • 2 1⁄2 cups Arborio Rice

Step 1

Heat 3 Tablespoons butter in a wide, 3- to 4-quart braising pan over medium heat. Add chopped onion and garlic cloves and cook without browning, stirring occasionally, until onion is softened. Add the Arborio rice and cook until grains are coated with butter and toasted (the edges will become translucent), 1 to 2 minutes.

Ingredients

  • 1 cup Dry White Wine
  • 8 cups Chicken Stock

Step 2

Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches--each addition should be just enough to completely moisten the rice--and cook until each batch of stock has been absorbed. Stir constantly until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.

Ingredients

  • 3⁄4 pound Butternut Squash, cut into 1/2 inch cubes

Step 3

Meanwhile, steam cubed butternut squash over boiling water until completely tender, about 5 to 6 minutes.

Ingredients

  • 1 tablespoon Whole Grain Mustard
  • 1⁄2 cup Heavy Cream
  • 1 tablespoon Fresh Tarragon, chopped
  • 2 tablespoons Fresh Chives, chopped

Step 4

When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy. Season with salt and freshly ground pepper to taste.

Ingredients

  • 3 tablespoons Unsalted Butter
  • 1 clove Garlic, chopped
  • 20 Large Shrimp, peeled and deveined

Step 5

Heat the olive oil in a medium skillet over moderately high heat. Sauté the shrimp with 1 Tablespoon chopped garlic until shrimp are pink and opaque in the center. Season with salt and pepper to taste. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp
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