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Butternut Squash Risotto with Shrimp

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Great risotto—without the fuss. Just add all the broth at once and stir often.

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Ingredients

  • 3 ounces pancetta (Italian bacon), chopped
  • 1 pound large uncooked deveined peeled shrimp
  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 1 3/4 cups)
  • 1 garlic clove, chopped
  • 1 cup short-grain rice (such as arborio or carnaroli)
  • 4 cups vegetable broth, heated in microwave
  • 1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
  • 1 tablespoon chopped fresh sage
  • 1/4 cup whipping cream

Details

Servings 6

Preparation

Step 1

Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

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