Go Back
A bowl of shrimp and butternut squash risotto garnished with fresh herbs.

Classic Shrimp and Butternut Squash Risotto

This creamy risotto combines tender Arborio rice with sweet roasted butternut squash and succulent shrimp for a comforting and elegant meal, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ cups Arborio rice
  • 1 medium butternut squash about 2 lb, peeled, diced ½-inch cubes
  • 1 lb large shrimp peeled & deveined
  • 1 medium yellow or sweet onion finely chopped
  • 3 garlic cloves
  • ½ cup dry white wine
  • 4 – 5 cups warm chicken or vegetable broth
  • 4-6 fresh sage leaves
  • ¾ cup grated Parmesan cheese plus extra for serving
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 teaspoon lemon zest optional
  • 2 tablespoons chopped fresh parsley

Equipment

  • Oven
  • Baking sheet
  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Notes

For extra flavor, you can toast the Arborio rice in butter for a few minutes before adding liquids. Ensure your broth is warm throughout the cooking process to maintain the risotto's temperature and consistency. Adjust seasonings to taste, especially the salt, as broth and Parmesan contribute to the sodium content.