Real Recipes From Real Home Cooks ®

easy-bake risotto with squash & shrimp

(1 rating)
Recipe by
J. White Harris
Gallatin, TN

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For easy-bake risotto with squash & shrimp

  • 3 Tbsp
    olive oil or butter
  • 1 sm
    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
  • 1 c
    grated parmesan cheese; extra for serving
  • 1 c
    frozen regular green peas
  • 2 Tbsp
    chopped fresh parsley
  • salt and ground black pepper

How To Make easy-bake risotto with squash & shrimp

  • 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.

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