Butternut Squash Risotto With Sautéed Shrimp

Butternut Squash Risotto With Sautéed Shrimp

Serves 4

Frank Brunacci

INGREDIENTS:

     3 Tablespoons unsalted butter

     1 medium onion, chopped

     3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic

     2 ½ cups Arborio rice (Chef Brunacci prefers Ferron brand)

     1 cup dry white wine

     8 cups hot chicken stock, or canned reduced-sodium chicken broth

     ¾ pound butternut squash cut in ½-inch cubes, about 2 cups

     1 Tablespoon whole-grain mustard (Chef Brunacci prefers Maille brand)

     1 Tablespoon chopped fresh tarragon

     2 Tablespoons chopped fresh chives

     ½ cup cream

     1 Tablespoon olive oil

     20 large shrimp, peeled and deveined

     Kosher salt and freshly ground pepper

METHOD:

Heat 3 Tablespoons butter in a wide, 3- to 4-quart braising pan over medium heat. Add chopped onion and garlic cloves and cook without browning, stirring occasionally, until onion is softened. Add the Arborio rice and cook until grains are coated with butter and toasted (the edges will become translucent), 1 to 2 minutes.

Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches--each addition should be just enough to completely moisten the rice--and cook until each batch of stock has been absorbed. Stir constantly until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.

Meanwhile, steam cubed butternut squash over boiling water until completely tender, about 5 to 6 minutes.

When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy. Season with salt and freshly ground pepper to taste.

Heat the olive oil in a medium skillet over moderately high heat. Sauté the shrimp with 1 Tablespoon chopped garlic until shrimp are pink and opaque in the center. Season with salt and pepper to taste. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.

Adapted by StarChefs.

Yield: 4 Servings

Round Out the Meal:

With an apple, pecan and red leaf lettuce salad.

Healthy Hint:

Omit or reduce the quantity of cream; substitute olive oil for butter.

Kid Friendly:

This dish is a great way to serve your child winter squash. You may want to limit garlic.

Wine Pairing:

A crisp, dry Chenin Blanc such as the Indaba Chenin Blanc 2004 from South Africa.