In the November issue of Bon Appetit, I came across a recipe for Butternut Squash Risotto with Shrimp. I love to cook with seasonal vegetables, fruit, and herbs so I thought this risotto was perfect to try. The recipe includes both butternut squash and sage – two ingredients that epitomize fall cooking. All this recipe needs is a side of pumpkin bread to transform it into a full-fledged seasonal feast. Yes, please.
I made this risotto the other night and let me tell you, the flavors of the butternut squash, pancetta, and sage compliment each other so nicely. It serves as a nice reminder that fall is officially upon us and Thanksgiving is right around the corner! The risotto was thick and velvety from the whipping cream and the shrimp added a succulent and elegant bite. I served mine with a little sautéed asparagus.
Click here for the recipe. More seasonal recipes to come…
[Image via Bon Appetit]
Yum, girl!! Could you make this for a bi-month? 🙂