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.
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