Butternut Squash Risotto with Shrimp
Enjoy delicious risotto, without all the fuss, fat and calories! This easy-to-make butternut squash risotto with shrimp recipe allows you to add all the broth at once and stir often, instead of the painful traditional way of adding liquid in intervals.
Plus if you use my soy milk substitution for whipping cream, you can enjoy the dishes rich flavor, without the guilt.
Ingredients:
Butternut Squash Risotto
- 3 Oz Pancetta (Italian Bacon), Chopped (You can find this in your grocers deli. Just ask for a few thick slices, and then you won’t have any extra to waste!)
- 1 Lb Large Uncooked Deveined Peeled Shrimp
- 1 Tbs Olive Oil
- 1 Large Onion, Chopped
- 2 Garlic Cloves, Chopped
- 1 Cup Short-Grained Riced (Ex: Aborio)
- 4 Cups Vegetable Broth, Heated in Microwave
- 3 Cups Peeled Butternut Squash, Cut Into 1/2-Inch Cubes (Frozen works great too!)
- 1 Tbs Chopped Fresh Sage (Or 2 Tsp Dried)
- 1/4 Cup Soy Milk (Or Whipping Cream)
Directions:
- Saute pancetta in a large deep saucepan over medium-high heat until pancetta is browned and almost crisp.
- Remove the pancetta and set aside in a medium bowl.
- Sprinkle salt and pepper on the shrimp, and then saute them in the same saucepan for about 3 minutes.
- Remove the shrimp and add to the bowl with the pancetta.
- Add the olive oil to the pan, and then the onion and garlic. Cook until the onion is translucent, stirring often, about 5 minutes.
- Add rice to the onion and garlic, and stir for one minute.
- Add the hot broth, increase heat and bring to a boil.
- Add squash and sage. Reduce heat to medium and simmer until rice is tender but still firm, and the mixture is creamy, stirring very often – especially towards the end to avoid burning.
- Stir in the soy milk or cream, shrimp, and pancetta.
- Remove from heat and season to taste with salt and pepper.
Tip: When making this recipe for two people, only cook half of the shrimp. Then cook the other half when reheating the leftover risotto to enjoy it as much as the first time.
* Original recipe appeared in Bon Appetit Magazine.
{ 5 comments… read them below or add one }
That does it, I’m going to go down this list and start making the recipes at least once a week, starting with this one. It’s just too easy to ignore and though my husband says he doesn’t like cream sauces, he probably won’t notice the soy milk mixed in with the rice.
It’s actually not cream-tasting at all. And it’s far less rich than regular risotto, even though it still has the wonderful creamy consistency. Give it a try – and let me know what he thinks!
OK – so I just reheated the leftovers last night. If you’re like me and don’t like reheated shrimp, only cook half the shrimp when you’re cooking for two. Then cook the remaining half of the shrimp when you reheat the leftover risotto and enjoy the leftovers as much as the first time!
I have a book club pot luck dinner to attend, and I’m in charge of the salad. I ‘ve always found it a challenge to figure out what kind of sides go with risotto. The main course will be this recipe … Any suggestions for a “matching” salad?
Hi Diana! This recipe really can be interpreted two ways: a fresh and healthy alternative to rich risotto, or a a delicious rich risotto that happens to be healthy too.
So depending on the way you want to represent it to your guests, I have two recommendations…
Keep in mind most of my recipes are healthy alternatives, but if you want to go with what appears to be a richer menu, I recommend a spinach salad with figs, blue cheese, and glazed pecans, with a warm bacon dressing:
http://whattocookwhen.com/salads/green-salad-with-figs-pecans-and-a-warm-bacon-dressing/
And if you want to go with the healthy and fresh menu, then make this pear salad with a cider vinaigrette: http://whattocookwhen.com/salads/pear-and-blue-cheese-salad-with-cider-vinaigrette-dressing/
Either will be a perfect match to the risotto. Enjoy!