Butternut Squash “Rice” Risotto with Shrimp & Peas
Butternut Squash “Rice” Risotto with Shrimp & Peas
Ingredients
2 tablespoons freshly chopped parsley, to garnish
Optional: 1/3 cup grated Parmesan cheese*
1/2 teaspoon garlic powder
1 pound defrosted, deshelled, deveined medium shrimp
1 tablespoon extra virgin olive oil
1/2 cup cooked peas
1 cup low-sodium chicken broth
salt and pepper, to taste
salt and pepper, to taste
1 large white onion, diced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 medium butternut squash, peeled, spiralized
Step by step
Place your spiralized butternut squash noodles into your KitchenAid® food processor. I have the KitchenAid® 3.5 Cup Food Chopper, so I do this in batches. If you have a larger food processor, use that.
Pulse on “chop” in two-second intervals until the butternut squash is made into “rice-like” bits. Remove from the food processor and set aside. It should make about 3 cups of “rice.”
In a large skillet, place in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions.
Let the onions cook until translucent, about 2 minutes. Then, add in the butternut squash “rice.” Season with salt and pepper and stir. Let the “rice” cook for 2 minutes, stirring frequently.
Next, add in 1/2 cup of the chicken broth. Let the “rice” reduce. Taste the “rice” and if it is still crunchy, add in another 1/4 cup of the broth and let reduce again. Repeat the taste test and if needed, add in the last 1/4 cup of the broth.
While the rice is cooking, set a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 5 minutes or until opaque.
Once the rice is done, remove from the heat and stir in the peas and if desired, the Parmesan cheese.
Spoon into bowls and top with cooked shrimp. Garnish with parsley and serve immediately!