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.


Butternut Squash Risotto

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)


  1. Saute pancetta in a large deep saucepan over medium-high heat until pancetta is browned and almost crisp.
  2. Remove the pancetta and set aside in a medium bowl.
  3. Sprinkle salt and pepper on the shrimp, and then saute them in the same saucepan for about 3 minutes.
  4. Remove the shrimp and add to the bowl with the pancetta.
  5. Add the olive oil to the pan, and then the onion and garlic. Cook until the onion is translucent, stirring often, about 5 minutes.
  6. Add rice to the onion and garlic, and stir for one minute.
  7. Add the hot broth, increase heat and bring to a boil.
  8. 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.
  9. Stir in the soy milk or cream, shrimp, and pancetta.
  10. 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.