Friday, November 9, 2007

Butternut Squash Risotto w/ Fried Shrimp

The risotto is the same as the regular risotto recipe, except you add butternut squash and thyme to the recipe.

To serve 4:

Bake 1 butternut squash on 400 for about an hour - until tender. (Pierce with knife and place on baking sheet). Let cool. Scoop out and discard seeds and peel off the skin. Either put squash in food processor to puree or just mix it with an electric mixer until the consistency of mashed potatoes. Set aside.

Prepare risotto according to recipe on container. Add about 2 teaspoons of fresh thyme to onions and garlic.

Once the risotto is cooked, add in the butternut squash and stir together. I add this the same time I add the parmesan cheese.

While the risotto is cooking, fry the shrimp. For the shrimp, marinate it for about an hour in the following:
1 1/2 Tbs. olive olive
3 Tbs. minced garlic
Black pepper

Coat shrimp lightly with cornmeal and fry in vegetable oil - about 1 1/2 minutes per side.

Serve shrimp on top of risotto with a salad.

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