Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe | Yummly
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Butternut Squash “Rice” Risotto with Shrimp & Peas

KITCHENAID
13Ingredients
30Minutes
360Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 butternut squash (medium, peeled, spiralized)
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 white onion (large, diced)
  • salt
  • pepper
  • 1 cup low sodium chicken broth
  • 1/2 cup peas (cooked)
  • 1 tablespoon extra-virgin olive oil
  • 1 pound medium shrimp (defrosted, deshelled, deveined)
  • 1/2 teaspoon garlic powder
  • 1/3 cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped parsley (freshly, to garnish, optional)
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    Directions

    1. In a large skillet, place in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions.
    2. Let the onions cook until translucent, about 2 minutes. Then, add in the butternut squash “rice.” Season with salt and pepper and stir. Let the “rice” cook for 2 minutes, stirring frequently.
    3. Next, add in 1/2 cup of the chicken broth. Let the “rice” reduce. Taste the “rice” and if it is still crunchy, add in another 1/4 cup of the broth and let reduce again. Repeat the taste test and if needed, add in the last 1/4 cup of the broth.
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    NutritionView More

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    360Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories360Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol205mg68%
    Sodium590mg25%
    Potassium920mg26%
    Protein34g67%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A290%
    Vitamin C70%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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