0127 Butternut Squash Risotto with Shrimp

So the idea for the evening was that we’d come home, Shane would work out while I made dinner, and then we’d watch the State of the Union address. Instead, we were both starving when we got home, so that plan totally went out the window.  We worked together to prep the squash, pancetta, onion, and shrimp for the risotto, and were rewarded with a comforting and not totally bad for us dinner.

While I will admit to taking some license with many recipes, we followed the recipe for Butternut Squash Risotto with Shrimp almost to the letter.  Granted, I did substitute Israeli couscous for the Arborio rice, but that doesn’t explain why we had at least a cup of excess liquid.  With the amount of vegetable stock reduced by 1-1.5 cups, I think this would be a just about perfect comfort food – warm and savory, with a bit of sweetness from the squash offset by the unexpected salt of the pancetta.  We both added a bit of kosher salt, and were again amazed by how just that small amount of salt nudges the other flavors to the front.  We definitely will make this again, and hopefully soon.

Recipe:
Butternut Squash Risotto with Shrimp from Bon Appetit

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