Butternut Squash Risotto w/ Paprika Shrimp & Bacon

What to do with the butternut squash? Zero clue. I had some time last weekend so I cubed, roasted and froze it for later use. I knew that if I didn't roast it then, I'd never have the time NOR the energy to cut up and cook a whole squash after work on a weekday. When cutting up the bright orange cubes, the anticipation of the sweet and gooey goodness got me way too excited! Best idea ever to cook it up early! Still though - I had no idea what to make with it.

Then....it hit me. Thanks to Aaron, Mr. Bacon Wrapped Shrimp lover, I couldn't think of a better combination of sweet, savory and yumminess. Now I just needed some sort of grain to put it all together - RISOTTO!!! It was the perfect combination of textures and flavors. Textures: Creaminess of the risotto mixed with the crunch of crispy bacon and chewiness of shrimp. Flavors: The slightly sweet butternut squash combined with the deep rich flavors of bacon, parmesan cheese and paprika. Oh my - there really is nothing better.


INGREDIENTS:
1 butternut squash, cut into 1 inch cubes
10 medium-large shrimp, peeled & deveined, shells reserved and set aside
1/2 Tbs paprika
1 tsp Italian seasoning mix
4 cups chicken broth
2 cups water
5 slices of thick bacon, cut into little pieces
2 Tbs shallots finely chopped
1 clove garlic
1.5 cups risotto
1/2 cup dry white wine
1/2 cup finely grated Parmigiano Reggiano
Salt & Pepper to taste
Olive Oil

For the butternut squash:
Pre-heat oven to 400 degrees F. Mix the cubed squash with 1 Tbs olive oil, 1 tsp salt, 1 tsp pepper, and toss. Place in a single layer on a foil lined baking sheet. Bake for 40-45 minutes until soft and golden brown.

For the risotto:
In a medium saucepan, combine the shrimp shells, italian seasoning and olive oil over medium-high heat and cook, stirring frequently, until the shells are toasted and fragrant, 3 to 4 minutes. Pour in chicken broth and water and let simmer slowly.
While the broth is simmering, cook the bacon in a large pan until bacon is fully cooked and crisp. Remove the bacon and set aside on paper towels. Keep the bacon fat in the pan under medium low heat, and toss in shallots and garlic. Cook for 1-2 minutes until the shallots are translucent, but before garlic burns. Add rice to the pan and stir until lightly toasted. Add white wine and stir until liquid is fully absorbed. Ladle 2 cups of the simmering broth into the pan with the rice. Keep stirring the rice until the liquid is absorbed. Continue adding the broth one ladle at a time until the rice is cooked to al dente. If more liquid is needed, just add water, little by little. Remove from heat and mix in the roasted butternut squash and parmesan cheese. Fold in the crisp bacon. Salt and pepper to taste.

For the shrimp:
Before starting the risotto, marinade the shrimp w/ 1/2 tsp salt, 1/2 tsp pepper, 1/2 Tbs paprika. After the risotto is finished, sear the shrimp on high heat w/ olive oil for 1-2 minutes on each side. Place over the risotto and serve!