Butternut squash risotto with prawns and rosemary

Ingredients

For 1 serving

• Carnaroli rice65 g
• Butternut squash150 g
• Shrimp150 g
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: shellfish, celery, sulphites,

In season: September – December

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel the butternut squash, scoop out the seeds and dice it small, about 1 cm. Finely chop the shallot and the rosemary needles; peel the prawns and remove the dark vein.
2. Heat half the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the squash and cook for 3 minutes, stirring.
3. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, so the squash breaks down and makes the risotto creamy; it is ready when the rice is al dente. Taste and adjust the salt.
5. For the last 2 minutes heat the remaining oil in a frying pan over high heat with the rosemary and sauté the prawns for 2 minutes, until pink and opaque; salt them lightly.
6. Rest the risotto off the heat for a minute and serve with the prawns on top and a grind of black pepper.