NOT RISOTTO WITH SHRIMP AND WINTER SQUASH

Not Risotto With Shrimp and Winter Squash image

Provided by Mark Bittman

Time 1h

Yield 2 servings

Number Of Ingredients 10

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Ingredients

3 tablespoons olive oil
3 ounces shrimp, heads split
1 red onion, thinly sliced
1/4 teaspoon salt, or more to taste
2 medium tomatoes, chopped and kept separate
2 cloves garlic, 1 smashed and 1 chopped
1 cup short-grain rice, like arborio
1 cup fresh purée of winter squash, like butternut
Chopped chives or sprouts for garnish
Fresh lime juice

Steps:

Put 1 tablespoon olive oil in a deep skillet over medium heat. When the oil is hot, add the shrimp and 1/3 of the sliced red onion. Cook until browned, at least 5 minutes. Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute. Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly. Use an immersion blender to purée the mixture, then strain it. (This is your shrimp purée.)
Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat. When the oil is hot, add the remaining red onion and chopped garlic clove and sauté until they begin to brown, about 2 minutes. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes. Add the second tomato, and let its liquid bubble away.
Using a ladle, alternately add the shrimp purée, the squash purée and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more. The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
Begin tasting the rice about 20 minutes after you add it. You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage. When it does, adjust the seasoning. Serve with chopped chives or sprouts and fresh lime juice.

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Naloli Rashid

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I'm definitely going to make this dish again. It's a keeper!

Majrooh MN

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This dish is perfect for a cozy fall evening.

Tya Carrington

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I'm not sure what I did wrong, but my risotto turned out more like a soup. Maybe I added too much liquid?

Joanne Manies

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I'm a fan of the original risotto, but this variation with shrimp and winter squash is a nice change of pace.

Alisha Harttlet

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This dish was a complete disaster. The risotto was undercooked, the shrimp was overcooked, and the squash was mushy.

Nonul Amin

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I thought the flavors in this dish were a bit bland. I added some extra salt and pepper, and it was much better.

Rafael Cabrera

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The risotto was a little too al dente for my taste, but the shrimp and squash were cooked perfectly.

Coreene Malone

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This was a great weeknight meal. It was easy to make and didn't take too long.

Wahab Memon

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I'm not a huge fan of squash, but this dish was surprisingly delicious. The sweetness of the squash paired perfectly with the savory shrimp and risotto.