Lidia Bastianich at Garden’s Conservatory Kitchen Sunday
Posted in Exhibitions, The Edible Garden on October 6 2010, by Plant Talk
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Risotto with Winter Squash and Shrimp
Risotto alla Zucca e Gamberi
By Lidia Bastianich, chef, acclaimed cookbook author, and restaurateur
Makes 6 generous servings
Ingredients
1 pound small shrimp (about 35–40 per pound)
1 pound butternut squash or pumpkin, peeled, seeded and cut into 1/4 inch cubes
3 tablespoons extra virgin olive oil
1 cup minced onions
2 tablespoons minced shallots
2 cups Arborio or Carnaroli rice
½ cup dry white wine
6 ½ cups hot vegetable stock or water
1/2 teaspoon salt, or as needed
1/2 cup chopped scallions, greens included (about 6), plus additional garnish if desired
Pinch of ground nutmeg, preferably freshly grated
½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
2 tablespoons unsalted butter, cut into bits
Freshly ground black pepper
