Easy-bake Risotto With Squash & Shrimp Recipe

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Easy-Bake Risotto with Squash & Shrimp

J White Harris

By
@JWhiteH

Here is a rice dish that the whole family should enjoy.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 Tbsp
olive oil or butter
1 small
onion, cut into small dice
2 oz
prosciuto or 4 oz ham, cut into small dice
8 oz
(heaping 2 cups) butternut or other winter squash 1/2" dice
8 oz
raw medium shrimp, peeled
2 c
arborio rice
1/2 c
dry white wine
4 c
chicken broth
2 c
water
1 c
grated parmesan cheese; extra for serving
1 c
frozen regular green peas
2 Tbsp
chopped fresh parsley
salt and ground black pepper

Directions Step-By-Step

1
Adjust oven rack to middle position, and heat oven to 450°.
2
Heat oil or butter in a heavy-bottom Dutch oven over medium-high heat. Add onion and prosciutto or ham and squash; saute until tender, 4 to 5 minutes.
3
Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it’s concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.
4
Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat. Add shrimp now.
5
Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas, and/or parsley. Adjust seasonings, including salt and pepper, to taste.
6
Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy