Dinner

Risotto with winter squash and shrimp is for Dinner.

Risotto with winter squash and shrimp takes 60 minutes to prepare.

Risotto with winter squash and shrimp takes 60 minutes to cook.

Risotto with winter squash and shrimp makes 6 servings.

The ingredients for Risotto with winter squash and shrimp are:

2 T unsalted butter
2 T olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1 1/2 cup arborio rice
1 cup finely chopped butternut squash
1 1/2 cup low salt low fat chicken broth
1 1/2 cup water
1/2 cup white wine
1 lb fresh shrimp, in shell
1/2 cup grated parmeasan
1/2 teaspoon salt
1/2 teaspoon saffron
1/4 teaspoon ground pepper

Here is how you make Risotto with winter squash and shrimp:

Saute 2 T onion, and 1 T chopped celery in 1 T oil til soft. Add shrimp shells, water, and broth and bring to a simmer for about 45 minutes. Strain and set aside.Saute the rest of the onion and celery in 1 T oil and 1 T butter until soft. Add rice and saute briefly to coat. Add 1/3 cup of the squash. Add 3/4 cup of broth liquid, stir constantly over medium heat to evaporate broth. Add 1/2 cup wine with 1/4 cup broth, and 1/3 cup of squash, and continue to cook while stirring. Add the last squash for the last 5 minutes of cooking. Add additional broth as needed to cook rice for about 15 minutes total.In the last 5 minutes of cooking rice, melt the last 1 T butter in a fry pan. Saute the shelled shrimp and saute briefly. Add the squash and shrimp to the rice pan. Add the cheese and serve while in deep bowls.Number of Servings: 6Recipe submitted by SparkPeople user JOANNAGUG.

The nutritional information for Risotto with winter squash and shrimp is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 259.7

• Total Fat: 11.0 g
• Cholesterol: 161.7 mg
• Sodium: 607.8 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 1.4 g
• Protein: 19.7 g

Risotto with winter squash and shrimp is Italian cuisine.

The dietary needs meet for Risotto with winter squash and shrimp is Vegetarian