Risotto con Zucca
e Gamberi

Serves 6

Ingredients
1 1/2
4
2
1
3
1
1
1
1

1
cups Italian Arborio rice
tablespoons butter
cloves garlic finely chopped
shallot, finely chopped
cups chicken stock
cup white wine
Tablespoon grated parmesan cheese
small butternut squash
small shrimp, shelled, de-veined and chopped into pieces
tablespoon chopped fresh parsley
Salt
Pepper

Preparation
To prepare the butternut squash slice it in half, remove seeds and place both halves on a baking sheet . Bake at 400 degrees in the oven for 20 25 minutes until inside of the squash is soft. Spoon out the inside of the squash into a bowl.

To prepare the risotto, Heat 3 tablespoons butter in medium sauce pan, sauté garlic and shallots 1 2 minutes. Add Arborio rice and sauté 1-2 minutes. Add white wine, one cup chicken stock. Bring to boil and then simmer stirring frequently. As liquid is absorbed slowly add remaining chicken stock and continue stirring until rice is soft and mixture thickens. Once most of the liquid is absorbed add 6 tablespoons of the butternut squash and the chopped shrimp. Continue to cook over medim heat until the remaining liquid is absorbed and the shrimp are cooked. You should note a creamy consistency. Lastly stir in parmesan cheese and 1 tablespoon butter. Serve immediately.