Not Risotto With Shrimp and Winter Squash

Ingredients

• 3 tablespoons olive oil
• 3 ounces shrimp, heads split
• 1 red onion, thinly sliced
• ¼ teaspoon salt, or more to taste
• 2 medium tomatoes, chopped and kept separate
• 2 cloves garlic, 1 smashed and 1 chopped
• 1 cup short-grain rice, like arborio
• 1 cup fresh purée of winter squash, like butternut
• Chopped chives or sprouts for garnish
• Fresh lime juice

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    639 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 17 grams protein; 68 milligrams cholesterol; 354 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

1. Put 1 tablespoon olive oil in a deep skillet over medium heat. When the oil is hot, add the shrimp and 1/3 of the sliced red onion. Cook until browned, at least 5 minutes. Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute. Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly. Use an immersion blender to purée the mixture, then strain it. (This is your shrimp purée.)
2. Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat. When the oil is hot, add the remaining red onion and chopped garlic clove and sauté until they begin to brown, about 2 minutes. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes. Add the second tomato, and let its liquid bubble away.
3. Using a ladle, alternately add the shrimp purée, the squash purée and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more. The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
4. Begin tasting the rice about 20 minutes after you add it. You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage. When it does, adjust the seasoning. Serve with chopped chives or sprouts and fresh lime juice.

About 1 hour