Author Notes
This is my favorite risotto for this time of year when you can easily find butternut squash. It combines soft and tasty shrimps with aromatic sage, sweet squash and salty botargo. Botargo (here we call it avgotaraho) is a product from Messolonghi, my hometown, here in Greece and is a delicacy of salted, cured fish roe, typically of the grey mullet. —Spirettos Knaav Kitsinelis
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Ingredients
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2 pounds
butternut squash, peeled and cut into bite-size chunks
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1 teaspoon
salt, divided
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4 tablespoons
olive oil, divided
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1
small white onion, diced
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1
small carrot, diced
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1
small courgette, diced
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1/4 teaspoon
paprika
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1/2 teaspoon
dried sage
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1 pound
peeled and deveined raw shrimp
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2 cups
Arborio rice
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1 cup
white wine
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8 cups
vegetable broth
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2 tablespoons
unsalted butter
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1 cup
grated Parmesan cheese
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Finely chopped Italian parsley
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4 tablespoons
grated botargo
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Freshly ground black pepper to taste
Directions
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Heat oven to 220C/fan 200C/gas 7. Toss the squash in 2 tablespoons olive oil with freshly ground pepper and ½ teaspoon salt. Place them into a shallow roasting tin and roast for 30 minutes or until it is brown and soft.
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Heat olive oil in a large saucepan over medium heat. Add onion, courgette and carrot. Cook, stirring, for 5 minutes or until the vegetables are softened. Add shrimps, paprika and sage. Continue stirring.
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Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 to 2 minutes or until wine is reduced by half. Add 1 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1 cup at a time, until all liquid is absorbed and rice is tender and creamy. Add squash to rice mixture with final 1 cup stock.
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Cook for 2-3 minutes. Remove from heat. Stir in cheese and butter. Season with salt and pepper.
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Serve topped with grated botargo, paprika and parsley.
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