Shrimp, Mushroom, Butternut Squash, Risotto

Total time: 30 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 onion, chopped, divided
  • 1 tbs butter
  • 1 tsp dried rosemary
  • 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
  • Condimenti:
  • 8oz (250gr) shrimp, cleaned
  • 2 cups (8oz 240gr) butternut squash, cut into small pieces
  • 4oz (120gr) mushroom, trimmed, sliced
  • 1 tbs olive oil


  • Heat chicken stock, and keep hot over low heat.
  • In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
  • Add white wine, rosemary. and stir.
  • Start condimenti.
  • When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Heat olive oil in nonstick skillet. Add shrimp and sauté until cooked through, remove.
  • Add mushrooms and sauté until lightly browned, remove.
  • Add butternut squash and sauté until cooked through.
  • Return mushrooms, shrimp, to skillet, cover and keep warm until needed.