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Shrimp Risotto with Butternut Squash and Peas

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Shrimp Risotto with Butternut Squash and Peas Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
380
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
920mg
38%
Total Carbohydrates
55g
18%
Dietary Fiber
6g
24%
Sugars
25g
Protein
25g
Calcium
217mg
20%

Number of servings: 4

Calories per serving: 380

Preparation time: 15 min

Total time: 75 min

Ingredients

10 oz butternut squash, cut into 12-inch cubes

1 TBS olive oil

1 tsp salt

1 tsp pepper

1 cup dried Arborio rice

12 yellow onion, chopped

10 oz cooked frozen shrimp, peeled and deveined

12 cup frozen peas

14 cup shredded Parmesan cheese

12 tsp Italian seasoning

12 tsp garlic powder

1 quart vegetable stock

1 TBS fresh chopped basil

Directions

1. Heat oven to 375 degrees F.

2. Toss squash with 1 TBS olive oil, 12 teaspoon salt, and 14 teaspoon pepper. Roast in oven for about 45 minutes or until squash has softened and caramelized. Once cooked, remove from oven and cool while the risotto is being prepared.

3. While the squash is in the oven, heat 1 tsp olive oil in large pan. On medium heat, add chopped onion and cook until softened and translucent, about 5 minutes. Season with 14 teaspoon salt and 14 teaspoon pepper.

4. Add dry rice to pan and stir with softened onions for 1 minute to coat the rice in the oil/onions already in the pan.

5. Add 12 cup of the vegetable stock to the pan and begin to slowly stir. After a few minutes, once the rice has absorbed that 12 cup of stock, add another 12 cup of stock and stir once again until absorbed. Repeat this until the rice is cooked through and you’ve used up most/all of the stock, about 35-40 minutes.

6. Once the rice is cooked through, turn the heat to low and add the shrimp, frozen peas, butternut squash, basil, garlic powder, Italian seasoning, 12 tsp salt, 12 tsp pepper, and Parmesan cheese. Stir to combine and serve warm.

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