Try this Butternut Squash Risotto with Shrimp recipe, or contribute your own.
Suggest a better descriptionSauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil.
Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (395g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 357 | ||
Calories from Fat: 79 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.8g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 170mg | 52 % | |
Sodium 1148.6mg | 40 % | |
Potassium 568.3mg | 15 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 40.4g | ||
Protein 25g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.