italian roasted shrimp

A delicious fall comfort dish, this Butternut Squash Risotto with Italian Roasted Shrimp can be prepped ahead and uses the magic of the oven for perfectly cooked risotto and shrimp without all the fuss! A fabulous meal for entertaining or to enjoy near a cozy fire!

Butternut Squash Risotto with Italian Roasted Shrimp

extra virgin olive oil

garlic

dry Italian seasoning

salt

½ teaspoon ground pepper

shrimp (peeled, deveined and tail removed)

butter

onion (finely chopped)

squash

Arborio rice

garlic (finely minced)

dry white wine

½ cups low-sodium chicken broth (more to finish)

bay leaves

Parmesan cheese

chicken broth (maybe more)

butter (cut in pieces)

rosemary (roughly chopped)

sage (optional)

Preheat oven to 350˚F. Line a sheet pan with foil and and set aside.

Combine the olive oil, garlic, Italian seasoning, kosher salt and pepper in a medium size bowl. Stir to combine then add the shrimp. Toss gently with your hands or a silicone spatula to coat the shrimp. Refrigerate until ready to use.

For the prep:

Combine the butter and olive oil in a large, oven proof skillet or braiser pan over medium heat. Let the butter melt, then swirl the pan a bit and cook until the butter is hot and bubbly. Add the onion, diced squash and the rice. Stir well to combine then cook for 3-4 minutes, stirring occasionally until the onions are nice and soft. Add the garlic and stir for another minute. At this point you can stop and finish up to an hour later.

Add the wine, bring to a simmer and cook, stirring occasionally, until the pan is almost dry, about 2 minutes.

Add 2½ cups of chicken broth and the bay leaves. Return the mixture to a steady simmer.

Cover the pan tightly and place it in the oven. Set a timer for 16 minutes.

Check the rice at 16 minutes. There should only be a little broth left that hasn’t been absorbed. You may need an extra minute or two in the oven if there’s still a good bit of broth that’s not been absorbed. If so, return the pan to the oven for another 2-3 minutes.

Remove the pan from the oven and return to the stovetop over medium heat. Add the ½ cup of chicken broth. Cook, stirring constantly, adding more broth as needed until rice is tender but still has some bite and sauce is creamy. This will take 2-3 minutes. Don’t hesitate to add more broth if the mixture seems dry.

Turn off the heat and stir in the Parmesan, butter, sage and rosemary. Remove the bay leaves and discard. Season with more salt and pepper, to taste. Add a little more chicken broth, if needed. The risotto should be thick but pourable. Transfer risotto to a platter or to individual bowls. Top with shrimp and more chopped rosemary and sage, if desired. ENJOY!

For the risotto:

While the risotto is baking, spray the prepared pan with non-stick cooking spray. Turn the shrimp out onto the pan and spread to a single file. When the risotto is finished baking, place the pan with the shrimp in the oven. Check after 8 minutes. You want the shrimp to be opaque and starting to curl. You may need a few more minutes, depending on the size and type of shrimp you’re using. When the shrimp are finished, remove from the oven.

For the shrimp:

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Butternut Squash Risotto with Itali...

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