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How to Make Squash Risotto with Jumbo Shrimp

Sautéing the Shrimp for the Risotto

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Rob Carson, Paolo Buffa

1-800-727-1073 3-7 p.m. weekday afternoons

Carsonontheradio@gmail.com

Rob Carson is a radio personality at Washington DC's Mix 107.3 FM. Rob has been cooking for over 20 years for friends and family. He has also shared the stage and kitchen with top chefs around the country. Rob is also a nationally syndicated comedy writer. His goal is to bring couples, families and fellow foodies into the kitchen and to demystify things people might otherwise be afraid to try.

Sautéing the Shrimp for the Risotto

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Tags:

Risotto

Squash

Shrimp

Italian

Rice

Alborio

Carve

Stir

Flavor

Diner

Meal

Wine

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Sautéing the Shrimp for the Risotto

Ingredients

1 kaboche squash
1 table spoon of oil
Salt

Pepper
1 oz butter unsalted
4 jumbo shrimp
Handful of Fava beans
12 oz of risotto arborio quality
1 oz chopped onion
2 oz butter
A glass of White wine, dry like pinot grigio or sauvignon
1 qt of good chicken stock
1. 5 oz Parmesan cheese

Instructions

1. Cut the squash in 4 quarters, clean it and remove the seeds. Take 2 parts and individually season with oil, salt pepper and diced butter. Wrap the squash in foil paper and bake for half an hour at 350 degrees.

2. Saute the jumbo shrimp and the fava beans for about 2-3 minutes and then put them to the side.

3. Peel and dice the other 2 remaining squash pieces and place them in a medium size casserole dish with oil and the chopped onion. Place it on medium-high for about 3 to 4 minutes. Add the white wine, then the rice and the chicken stock, simmer the rice for about 18 minutes.

4. Remove the dish from the stove, add butter and cheese and plate dish.