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Healthier Winter Risotto

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Level: Easy

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Description

Risotto can be healthy and flavorful too when it’s made with olive oil, brown rice, maple-glazed shrimp and roasted butternut squash!

Ingredients

  • 16 ounces, weight Peeled And Pre-cut Butternut Squash (I Got Mine In The Refrigerated Veggie Section Of The Store)
  • 4 Tablespoons Extra-virgin Olive Oil, Divided
  • 1 Tablespoon 100 Percent Pure Maple Syrup, Divided Use
  • 5 cups Vegetable Stock
  • ½  Medium Onion, Diced
  • 2 cups Brown Rice
  • 1 cup Dry White Wine
  • 2 cloves Garlic, Minced
  • 20  Small Peeled And Deveined Frozen Shrimp, Thawed
  • 1 cup Parmesan Cheese, Freshly Grated
  • Salt And Freshly Ground Pepper

Preparation

Preheat the oven to 425 F.

Cut the squash into 1-inch cubes, and arrange on a parchment-lined baking sheet. Drizzle 1/2 tablespoon of olive oil and 1/2 tablespoon of maple syrup over the squash. Season with salt and pepper. Using your hands, toss squash to ensure that all pieces are equally coated. Arrange squash pieces so that they cover the bottom of the baking sheet, with no pieces overlapping. Roast in the oven for about 25 minutes, or until the squash is tender when pierced with a fork.

While the squash is roasting, place the vegetable stock in a large microwave-safe container. Heat in the microwave until hot but not yet boiling, about 3 minutes. Then remove it from the microwave but keep the container covered to keep the stock warm.

Meanwhile, heat 2 tablespoons of olive oil in a large stock pot over medium-low heat. Add the diced onion and cook until the onion is softened, about 7 minutes. Add the brown rice and cook a couple minutes more, stirring often, until the rice is lightly toasted. Add the white wine and allow it to simmer and reduce for about 2 minutes.

Add about 1 1/2 cups of the warm vegetable stock to the pan and stir. Allow the stock to lightly simmer and cook down, stirring often. When most of the stock has been absorbed by the rice and just a small amount of stock remains in the pan, after about 7 minutes, add another cup of warm stock to the pan. Repeat this process several times until the stock has all been added, stirring often, for about 25 minutes.

Meanwhile, heat 1/2 tablespoon of olive oil in a small sauté pan over medium heat. Add the minced garlic and cook until lightly softened, about 1-2 minutes. Add the thawed shrimp and 1/2 tablespoon of maple syrup. Season with salt and pepper and stir. Cook until the shrimp is heated through, about 3 minutes.

When the rice is tender but is still firm to the bite, the risotto is ready. Remove the risotto from the heat. Stir in the Parmesan cheese and the remaining 1 tablespoon of extra virgin olive oil. Season to taste with salt and pepper. Carefully stir in the roasted squash and maple-glazed shrimp, and serve.

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