Butternut Squash Risotto with Shrimp and Pepitas

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Butternut Squash Risotto with Shrimp and Pepitas

Name: Butternut Squash Risotto with Shrimp and Pepitas
Yield: 1 plate (about 23 oz)
Ingredients: 1 1/2 lb (700 g) butternut squash, peeled, seeded and cut into 1-inch (2.5 cm) cubes (from 1 small squash); 1 tbsp olive oil; 1/4 tsp salt; 1 tbsp olive oil; 2 tbsp unsalted butter, divided; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1 1/2 cups (300 g) Arborio rice; 1/2 cup (120 ml) dry white wine, or extra broth; 5 cups (1200 ml) low-sodium chicken or vegetable broth, kept hot; 1/2 cup (50 g) grated Parmesan; 1/2 tsp salt, or to taste; 1 lb (450 g) large shrimp, peeled and deveined; 1 tbsp olive oil; 1/4 tsp smoked paprika; 1/3 cup (45 g) roasted pumpkin seeds (pepitas); 1/3 cup (50 g) feta cheese, crumbled; 1 handful microgreens, optional

Creamy risotto turned orange with mashed roasted butternut squash, topped with seared shrimp, charred squash cubes, toasted pumpkin seeds and a little crumbled feta.

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