Oven Butternut Squash Risotto with Shrimp makes a comforting, delicious and arguably balanced meal-in-a-pot boasting a whole grain, vegetable and protein.

Plus, this butternut risotto cooks up fast and with much less hands-on prep than a traditional risotto recipe – there is no endless stirring at the stove top. Instead, the rice bakes up in the oven for 20-minutes, being stirred up with Parmesan cheese just as serving.  

With olive oil and simple spices, the oven-roasted shrimp only take 10 minutes to make and can be popped into the oven on a baking sheet, at the second half of the rice timer. This way, the shrimp and risotto and done at the same time!

Learning how to make oven butternut squash risotto is a game changer. Use a Dutch oven pot in the oven and just walk away until done – this method has freed me up to finish other dinner chores and/or just have more time to connect with family members who have gathered in the kitchen to investigate the inviting, comfort food aromas wafting about.

Plus, elevating oven risotto with butternut squash helps keep the dish creamy, adds an earthy, lightly sweet flavor, and increases the nourishing benefits with dietary fiber, vitamin A, and more.  To keep the oven butternut squash with shrimp recipe simple, I purchase fresh-cubed butternut squash in the produce department. However, you can also cut up your own squash and/or use a bag of thawed frozen butternut chunks.

If you are just learning how to make risotto in the oven or traditionally (or you’ve had a risotto fail in the past), please note that you should NOT use a long-grained rice. A short-grained rice offers the signature creamy results of a classic risotto and Arborio rice is a common variety used. Some medium-grain rice may be used, too.

Some people call this method “cheater’s risotto,” however I see nothing suspect about it, lol! It’s just a smart way to get a nourishing meal on the table fast! I typically pair my cheater’s butternut squash risotto with an apple kale salad for extra fall-season flair.

 If you want to keep the recipe non-dairy, you can swap a non-dairy butter alternative for the butter and use an alternative to Parmesan cheese, like Parma.

Making the shrimp is just as easy, toss together olive oil, garlic salt and paprika and bake alongside the risotto during the last 8 minutes.

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5 from 2 votes

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Oven Butternut Squash Risotto and Shrimp

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Oven Butternut Squash Risotto withShrimp makes a comforting, delicious and arguably balanced meal-in-a-pot boastinga whole grain, vegetable and protein. It’s so simple and easy to make, an under30 minute meal with little hand-on effort, many call this oven method “cheater’srisotto” – but it’s totally legit!

Course: dinner, dinner, entree, entree

Cuisine: American

Keyword: butternut squash, rice, risotto, shrimp

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 cup arborio rice or other short to medium grain rice
• 1/3 cup white wine can omit
• 3 ½ cups reduced sodium chicken broth
• 1 10- ounce bag chopped butternut squash produce dept shelf or frozen and thawed
• ½ teaspoon sea salt
• ½ teaspoon ground white pepper
• 1 tablespoons butter or non-dairy butter alternative
• 2/3 cup grated Parmesan cheese or non-dairy Parmesan alternative
• 20 large shrimp shelled and veined (thawed if frozen)
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic salt

Instructions

1. Preheat oven to 400F degrees.
2. In 3.5-quart Dutch oven with lid, heat oil over medium heat on stove top. Add garlic and rice and stir around for 2 minutes to toast rice.
3. Pour in wine to deglaze pan, stirring around over heat, stirring until mostly evaporated. Add chicken broth and butternut squash cubes and bring to a boil for 1 minutes.
4. Put lid on pot and place on middle rack of oven, baking for 20-mintues.
5. Meanwhile, quickly prepare shrimp by placing on rimmed baking sheet and tossing with olive oil, salt, and paprika.
6. In the last 6 to 8 minutes of cooking the risotto, place pan of prepared shrimp in the oven. Roast until the shrimp are pink and just cooked through, about 6 to 8 minutes.
7. Remove rice from oven, most of the water should have been absorbed. If it still looks a little watery, let cool for 5 minutes with lid off before stirring in butter and cheese.
8. Serve risotto with shrimp and garnish with finely chopped fresh sage and a little extra Parmesan cheese, if desired.

Recipe Notes