Risotto with winter squash and shrimp

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Nutritional Info
  • 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

View full nutritional breakdown of Risotto with winter squash and shrimp calories by ingredient
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Number of Servings: 6


    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


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: 6

Recipe submitted by SparkPeople user JOANNAGUG.

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