Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto con zucca rossa, gamberi e pomodori secchi

Risotto with Butternut Squash, Shrimp, and Sun-Dried Tomatoes

Name: Risotto with Butternut Squash, Shrimp, and Sun-Dried Tomatoes
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 3.5 oz rice (about 1/2 cup or 100 grams); 7 oz shrimp (about 200 grams); 5 sun-dried tomatoes; Salt, to taste; as needed Vegetable broth,; as needed Olive oil,

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Risotto with Butternut Squash, Shrimp, and Sun-Dried Tomatoes

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Ingredients

40 min

Serves 2 servings

3.5 ozrice (about 1/2 cup or 100 grams)
7 ozshrimp (about 200 grams)
9 oz butternut squash (about 1 1/2 cups or 250 grams)
5sun-dried tomatoes
Salt, to taste
as neededVegetable broth,
as neededOlive oil,

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Steps

40 min

1

In a saucepan, sauté the diced butternut squash and sun-dried tomatoes in a little olive oil.
2

In another saucepan, toast the rice.
3

When both mixtures are ready, combine them in one pot. Begin cooking by gradually adding vegetable broth and the shrimp.
4

Add salt and stir often until the rice is cooked through.
5

The dish is ready to serve.