I still have 1 pumpkin, 4 spaghetti squash and 5 butternut squash left.
We’ve been eating one of the three almost every night since October.
I’ve given away 4 pumpkins and 3 spaghetti squash.
They would disappear faster if they weren’t all so big. We get 3 – 4 meals out of each butternut and spaghetti squash, and four or five times that out of a pumpkin.
Maybe, just maybe, I planted too many…..
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Shrimp, Mushroom, Butternut Squash, Risotto
Risotto is so easy – don’t listen to chefs who tell you otherwise. No need to stir constantly; no need to add extra butter or cream so it’s also healthy. And quick!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 onion, chopped, divided
- 1 tbs butter
- 1 tsp dried rosemary
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- 8oz (250gr) shrimp, cleaned
- 2 cups (8oz 240gr) butternut squash, cut into small pieces
- 4oz (120gr) mushroom, trimmed, sliced
- 1 tbs olive oil
- Heat chicken stock, and keep hot over low heat.
- In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine, rosemary. and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil in nonstick skillet. Add shrimp and sauté until cooked through, remove.
- Add mushrooms and sauté until lightly browned, remove.
- Add butternut squash and sauté until cooked through.
- Return mushrooms, shrimp, to skillet, cover and keep warm until needed.
Risotto is flexible – add any leftovers you have lurking in the fridge. Just don’t over-cook it. It should not hold it’s shape when you remove it from heat. It stiffens up quickly later.
Keywords: risotto, turkey, mushrooms, butternut squash
We’re in the midst of planning our next family reunion. The whole family will be together in Tangier but we are all getting there in different ways.
So far we have a few in Madrid, London, Rome and Fes.
I’m going to Rome and mon mari Madrid.
I have always loved planning trips and I would like to say that the internet makes it all easier.
I would like to say that, but I can’t.
What was easy was calling my friend / travel agent, telling her when, where and what type of hotel / location we wanted. She would then send me a few of the best choices.
I would choose and, a few days later, she would send me hotel confirmations and airline reservations with seat assignments.
That was easy.
Getting on TripAdvisor, setting the parameters fairly carefully, and being told that ‘here are the first 10 of 6.783 hotels that meet your criteria’, is a bit daunting.
Then I check the reviews which range from ‘Fantastic!!!!’ to ‘Filthy and Scary’ for the same hotel.
Too. Much. Information.
Don’t tell anyone….. But I’m still having fun.
The anticipation of travel is as much fun as the travel.