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Butternut Risotto With Garlic Butter Shrimp

Servings 6

Ingredients

Butternut Risotto

  • 2 1/2 cups butternut squash cubed
  • 4 tbsp olive oil divided
  • 1/2 large red onion diced
  • 1 cup mushrooms thinly sliced
  • 6 `cups chicken broth divided
  • 1 1/2 cups Arborio rice
  • sea salt to taste
  • black pepper to taste
  • 2 tbsp unsalted butter
  • 1/3 cup grated parmesan cheese

Garlic Butter Shrimp

  • 6 tbsp unsalted butter
  • 1 lb medium shrimp peeled and deveined
  • sea salt and freshly ground black pepper, to taste
  • 5 cloves garlic minced
  • 1/4 cup chicken broth
  • juice of 1 lemon
  • 2 tbsp chopped fresh parsley leaves

Instructions

Butternut Squash Risotto

  1. Preheat oven to 375°F. Place butternut squash on a baking sheet and drizzle with oil. Cover with foil and cook for 35 minutes or until tender and easily piercable with a fork.

  2. Heat the remainder of the oil in a medium sauce pan. Add onions and mushrooms and cook until soft and onions are translucent, about 3 minutes. Remove from pan and set aside.

  3. Add 4 cups of chicken broth and rice into the saucepan and bring to a boil. Lower to medium-low heat and cover. Cook until liquid is almost absorbed. Continue to add 1/2 a cup of broth at a time until rice is al dente, about 20 minutes. Meanwhile, puree butternut squash until smooth.

  4. Stir in salt, pepper, squash, mushrooms, and onion and cook until all liquid is absorbed.

  5. Remove from heat and stir in butter, and parmesan.

Garlic Butter Shrimp

  1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes and set aside leaving butter in pan.

  2. Add garlic to the skillet, and cook, stirring frequently, for about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil. Reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

  3. Stir in shrimp and gently toss to combine. Remove from heat and add ontop of risotto.

  4. Garnish with parsley and enjoy!