Fall is upon us, bringing with it the warmth of hearty dishes that comfort the soul. One delightful recipe that embodies the essence of the season is Butternut Squash And Prawn Risotto. This dish combines the rich flavors of butternut squash with the savory goodness of prawns, creating a symphony of taste that is perfect for a cozy night in or a gathering with loved ones. Let’s dive into the recipe and learn how to create this delicious dish that will surely become a favorite at your table.
**Butternut Squash And Prawn Risotto**
**Ingredients:**
– 2 cups arborio rice
– 1 small butternut squash, peeled and cubed
– 1 pound prawns, peeled and deveined
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 6 cups chicken or vegetable broth
– 1 cup white wine
– 1/2 cup Parmesan cheese
– 2 tablespoons butter
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
**Instructions:**
1. Begin by heating the chicken or vegetable broth in a saucepan over low heat. Keep it warm but not boiling.
2. In a large skillet or a wide pot, heat the olive oil and butter over medium heat.
3. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
4. Stir in the arborio rice, making sure each grain is coated with the butter and oil mixture. Cook for another 2 minutes until the rice becomes slightly translucent.
5. Deglaze the skillet by pouring in the white wine, stirring constantly until it is absorbed by the rice.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process should take about 18-20 minutes, and the rice should be creamy but still have a slight bite to it.
7. While the risotto is cooking, in a separate skillet, sauté the cubed butternut squash until it is tender but still has a bite, about 8-10 minutes. Set aside once done.
8. In the same skillet used for the butternut squash, cook the prawns until they turn pink and opaque, about 2-3 minutes per side. Season with salt and pepper to taste.
9. Once the risotto reaches the desired creamy consistency, stir in the cooked butternut squash, prawns, and Parmesan cheese. Adjust the seasoning with salt and pepper if needed.
10. Serve the Butternut Squash And Prawn Risotto hot, garnished with fresh parsley for an added burst of color and flavor.
Enjoy this delightful Butternut Squash And Prawn Risotto with a glass of white wine and good company, embracing the cozy flavors of fall in every bite. This dish is perfect for a dinner party or a quiet night at home when you want to treat yourself to something special. Embrace the season with this comforting and delicious recipe that will surely become a favorite in your culinary repertoire.
