Hello Comfort Food!! We are having the stormiest weather in the Northwest right now and I am sooooo into cozy comfort food.

Butternut Squash Shrimp Risotto (gluten and dairy-free) from HeatherChristo.com

And one of the most quintessential comfort foods for me is risotto. The creamy rice dish can go so many different ways and I just love its versatility. And this dish is all dressed up for fall with the chunks of fresh butternut squash and fresh herbal flavor of thyme.

Butternut Squash Shrimp Risotto (gluten and dairy-free) from HeatherChristo.com

This is easy enough for a weeknight and special enough for a dinner party- but I would eat this anytime! Gluten-free and dairy-free

Butternut Squash Shrimp Risotto (gluten and dairy-free) from HeatherChristo.com

Butternut Squash and Shrimp Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1⁄4 cup olive oil
  • 1 yellow onion, finely diced
  • 2 cups Arborio rice
  • 3 cups butternut squash, peeled and chopped into bite sized pieces
  • 1 cup white wine
  • 6 cups chicken stock
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons fresh thyme
  • kosher salt
Instructions
  1. To make the risotto:
  2. In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
  3. Add the rice and butternut squash and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center. Add the wine and stir well.
  4. Start adding the stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20-25 minutes.
  5. In the final few minutes, add the shrimp and thyme, stirring until well incorporated and the shrimp is just pink and cooked through. Season with kosher salt and serve hot.

 

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Categorized: Dinner, Fish
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Hello Comfort Food!! We are having the stormiest weather in the Northwest right now and I am sooooo into cozy comfort food.

Butternut Squash Shrimp Risotto (gluten and dairy-free) from HeatherChristo.com

And one of the most quintessential comfort foods for me is risotto. The creamy rice dish can go so many different ways and I just love its versatility. And this dish is all dressed up for fall with the chunks of fresh butternut squash and fresh herbal flavor of thyme.

Butternut Squash Shrimp Risotto (gluten and dairy-free) from HeatherChristo.com

This is easy enough for a weeknight and special enough for a dinner party- but I would eat this anytime! Gluten-free and dairy-free

Butternut Squash Shrimp Risotto (gluten and dairy-free) from HeatherChristo.com

Butternut Squash and Shrimp Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1⁄4 cup olive oil
  • 1 yellow onion, finely diced
  • 2 cups Arborio rice
  • 3 cups butternut squash, peeled and chopped into bite sized pieces
  • 1 cup white wine
  • 6 cups chicken stock
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons fresh thyme
  • kosher salt
Instructions
  1. To make the risotto:
  2. In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
  3. Add the rice and butternut squash and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center. Add the wine and stir well.
  4. Start adding the stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20-25 minutes.
  5. In the final few minutes, add the shrimp and thyme, stirring until well incorporated and the shrimp is just pink and cooked through. Season with kosher salt and serve hot.

 

Recipe by Heather Christo (http://heatherchristo.com)