Toasted Orzo Risotto with Butternut Squash and Shrimp Recipe

Toasted Orzo Risotto with Butternut Squash and Shrimp

4 servings

 

 

For Orzo

2          cups orzo pasta

1          cup butternut squash diced

l           lb. Gulf shrimp, cleaned and diced

4          cups vegetable stock, hot

2          TBS. minced onions

2          TBS. grated Parmesan cheese

2          TBS. butter

1          TBS. Chopped fresh sage leaves

sea salt and freshly ground pepper

 

  1. Spread orzo on sheet tray and toast in oven until golden brown.
  2. Sweat onions in 1 TBS. butter until tender. Add butternut squash and cook until half tender.  Add orzo and stir to coat with butter.
  3. Add half of the vegetable stock and cook until reduced.
  4. Add remaining stock and cook until tender.
  5. Add shrimp and cook until done – 1 minute.
  6. Finish with remaining butter, cheese and sage leaves. Season with salt and pepper.
  7. Divide among 4 warm bowls. Garnish with chorizo vinaigrette.

 

Chorizo Vinaigrette

1          cup strong lobster stock (chicken or vegetable stock can be substituted)

1          red onions Small dice

1          red bell pepper small dice

½         cup Spanish chorizo small dice

2          tsp. butter divided

1          TBS sherry vinegar

2          tsp. olive oil

1          bunch chopped fresh chives

 

  1. Sauté red onion in olive oil and 1 tsp. butter until tender.
  2. Add red pepper and cook until tender.
  3. Add chorizo and cook until fat begins to render. Deglaze with Sherry vinegar.
  4. Combine with Lobster stock, swirl in remaining butter and finish with chives.