Wednesday, February 6, 2013

Roasted Butternut Squash Risotto with Grilled Shrimp and Arugula

I post a lot of pictures of food.

A LOT.

There are literally thousands and thousands of pictures of food on my computer, phone, and social networking sites.

Thousands.

I often find members of my family staring my computer screen saver because it is a constant stream of delicious looking food.

Some of the food pictures are just so-so. But, sometimes when I am lucky. I get really beautiful food photos. Photos that are almost as good as the dishes themselves.

And these pictures are really good, so just imagine how tasty the food was.

You will need…

1 small butternut squash (about 1 lb), peeled and chopped into 1 inch cubes


4 tablespoons olive oil, divided
3 garlic cloves
2 shallots, chopped


3 cups chicken broth plus 1 to 2 cups extra on hand in case


1 cup Arborio rice


½ cup dry white wine


1 tablespoon fresh sage, finely chopped


¼ cup freshly grated Parmigiano-Reggiano


2 cups arugula
12 large shrimp
Salt and pepper to taste

Start by preheating the oven to 400 degrees F.

Then, combine 2 tablespoons olive oil and butternut squash in a medium bowl.

Season with salt and pepper and toss together so that the squash is lightly coated with oil and spices.


Pour the squash onto a baking sheet and roast for 30 minutes.


When the squash is tender, pour into your blender and blend until completely smooth.



Combine the squash puree and the 3 cups of chicken broth in a large saucepan. Bring the liquid to a boil and then reduce to a very slow simmer, just to keep it warm.


Then, over medium heat 1 tablespoon olive oil in a large pot. When the oil is hot, add in the shallots, garlic and rice and cook until the rice is well coated with olive oil.


Add in the wine and the sage and cooked until the wine has been absorbed. Slowly stirring continuously.


Then add in 1/3rd of the squash broth mixture to the rice and cook, stirring continuously until all the liquid has been absorbed.


Repeat until all the broth and squash has been absorbed by the rice.

When the rice is done, it will be soft on the outside and a little toothy in the center. The stirring will create a smooth, melty like texture with the rice.

If the rice is not the correct consistency when the squash broth mixture has all been used, add in a ½ cup excess broth to the rice, stirring continuously until you get the desired texture.


When the risotto is minutes from being done, heat the remaining olive oil in a large sauté pan.

As soon as the oil is hot, add in the shrimp and season with salt and pepper.


Cook just until the shrimp is pink and cooked through. A little less than 2 minutes a side.


Season the risotto with salt and pepper and add in the Parmigiano.

Serve the risotto and shrimp hot over a bed of arugula.


Love and Beer Floats
Angela  

Roasted Butternut Squash Risotto with Grilled Shrimp and Arugula
1 small butternut squash (about 1 lb), peeled and chopped into 1 inch cubes
4 tablespoons olive oil, divided
3 garlic cloves
2 shallots, chopped
3 cups chicken broth plus 1 to 2 cups extra on hand in case
1 cup Arborio rice
½ cup dry white wine
1 tablespoon fresh sage, finely chopped
¼ cup freshly grated Parmigiano-Reggiano
2 cups arugula
12 large shrimp
Salt and pepper to taste

Start by preheating the oven to 400 degrees F.
Then, combine 2 tablespoons olive oil and butternut squash in a medium bowl.
Season with salt and pepper and toss together so that the squash is lightly coated with oil and spices.
Pour the squash onto a baking sheet and roast for 30 minutes.
When the squash is tender, pour into your blender and blend until completely smooth.
Combine the squash puree and the 3 cups of chicken broth in a large saucepan. Bring the liquid to a boil and then reduce to a very slow simmer, just to keep it warm.
Then, over medium heat 1 tablespoon olive oil in a large pot. When the oil is hot, add in the shallots, garlic and rice and cook until the rice is well coated with olive oil.
Add in the wine and the sage and cooked until the wine has been absorbed. Slowly stirring continuously.
Then add in 1/3rd of the squash broth mixture to the rice and cook, stirring continuously until all the liquid has been absorbed.
Repeat until all the broth and squash has been absorbed by the rice.
When the rice is done, it will be soft on the outside and a little toothy in the center. The stirring will create a smooth, melty like texture with the rice.
If the rice is not the correct consistency when the squash broth mixture has all been used, add in a ½ cup excess broth to the rice, stirring continuously until you get the desired texture.
When the risotto is minutes from being done, heat the remaining olive oil in a large sauté pan.
As soon as the oil is hot, add in the shrimp and season with salt and pepper.
Cook just until the shrimp is pink and cooked through. A little less than 2 minutes a side.
Season the risotto with salt and pepper and add in the Parmigiano.
Serve the risotto and shrimp hot over a bed of arugula. 

No comments:

Post a Comment