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Butternut Squash Risotto with 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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 401 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the prep:
  • 2 tablespoon extra virgin olive oil
  • 4 medium cloves fresh garlic
  • 1 teaspoon dry italian seasoning
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1¼ pound large shrimp peeled, deveined and tail removed
For the risotto:
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 cups diced butternut squash about ¼-inch dice - you can use any kind of squash here. We love kabocha
  • 1 cup arborio rice
  • 4 cloves garlic finely minced
  • ½ cup dry white wine
  • 2 ½ cups low-sodium chicken broth more to finish
  • 2 medium bay leaves
  • 1 teaspoon kosher salt
To finish:
  • ½ cup finely grated Parmesan cheese
  • 1 cup low sodium chicken broth maybe more
  • 2 tablespoons butter cut in pieces
  • 1 ½ teaspoons fresh Rosemary roughly chopped
  • 1 teaspoon finely chopped fresh sage optional

Instructions

For the prep:
    Cup of Yum
  1. Preheat oven to 350˚F. Line a sheet pan with foil and and set aside.
  2. 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 risotto:
  1. 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.
  2. Add the wine, bring to a simmer and cook, stirring occasionally, until the pan is almost dry, about 2 minutes.
  3. Add 2½ cups of chicken broth and the bay leaves. Return the mixture to a steady simmer.
  4. Cover the pan tightly and place it in the oven. Set a timer for 16 minutes.
  5. 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.
  6. 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.
  7. 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 shrimp:
  1. 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.

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.
  • If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Information

Calories 401kcal (20%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 140mg (47%) Sodium 1437mg (60%) Potassium 476mg (14%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 5375IU (108%) Vitamin C 12mg (13%) Calcium 192mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%
Carbohydrates 38g 13%
Protein 22g 44%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 140mg 47%
Sodium 1437mg 60%
Potassium 476mg 10%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 5375IU 108%
Vitamin C 12mg 13%
Calcium 192mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.