NOT RISOTTO WITH SHRIMP AND WINTER SQUASH

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Not Risotto With Shrimp and Winter Squash image

Provided by Mark Bittman

Categories     dinner, side dish

Time 1h

Yield 2 servings

Number Of Ingredients 10

3 tablespoons olive oil
3 ounces shrimp, heads split
1 red onion, thinly sliced
1/4 teaspoon salt, or more to taste
2 medium tomatoes, chopped and kept separate
2 cloves garlic, 1 smashed and 1 chopped
1 cup short-grain rice, like arborio
1 cup fresh purée of winter squash, like butternut
Chopped chives or sprouts for garnish
Fresh lime juice

Steps:

  • Put 1 tablespoon olive oil in a deep skillet over medium heat. When the oil is hot, add the shrimp and 1/3 of the sliced red onion. Cook until browned, at least 5 minutes. Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute. Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly. Use an immersion blender to purée the mixture, then strain it. (This is your shrimp purée.)
  • Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat. When the oil is hot, add the remaining red onion and chopped garlic clove and sauté until they begin to brown, about 2 minutes. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes. Add the second tomato, and let its liquid bubble away.
  • Using a ladle, alternately add the shrimp purée, the squash purée and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more. The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
  • Begin tasting the rice about 20 minutes after you add it. You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage. When it does, adjust the seasoning. Serve with chopped chives or sprouts and fresh lime juice.

Leandra Lodge
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This dish looks so good. I'm going to pin it for later.


noyon ghosh
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I'm not a fan of risotto. Is there another type of rice I can use?


Sphiwe Maphanga
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This recipe is way too complicated. I'm looking for something simpler.


Jeremiah Kivwege
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I'm allergic to shrimp. Can I substitute another type of seafood?


Orji Chidera Miracle
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I'm not sure about this recipe. I've never cooked with squash before.


Shay Edmonds
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This recipe sounds amazing. I'm definitely going to make it this weekend.


Stephanie Faile
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I can't wait to try this recipe. It looks so delicious!


BB BB
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This recipe is a keeper! I've made it several times and it's always a hit.


SHER AHMED SALARZAI
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I followed the recipe but my risotto turned out too mushy. I think I cooked it for too long.


Prince Okyere
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This dish was a little too bland for my taste. I think I would add more spices next time.


Sk Rofik
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I made this dish exactly as the recipe said and it turned out perfectly. I would definitely recommend it.


Jacinto benitez Jasi
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I'm not a big fan of squash, but I really enjoyed this dish. The shrimp and risotto were so good that I forgot all about the squash.


Brea Reyes
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This is one of my favorite recipes. It's so easy to make and it always turns out delicious.


M.Zohaib Siyal
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I made this dish for a dinner party and it was a huge success. Everyone loved it!


Rere Sabry
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This was a great weeknight meal. It was easy to make and it didn't take long to cook. The whole family enjoyed it.


Abdur Rhman
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I loved the combination of flavors in this dish. The sweetness of the squash paired perfectly with the savory shrimp and the creamy risotto.


Jasmine Fox
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This dish was a hit with my family! The shrimp and squash were cooked perfectly, and the risotto was creamy and flavorful. I will definitely be making this again.