Butternut Squash “Rice” Risotto with Shrimp & Peas

Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

Whether you’re trying to fit into that bathing suit this summer or you’re looking to enjoy your favorite vegetables more creatively, then vegetable rice is for you!

This “rice” is a lower-calorie and lower-carb version of regular rice. It’s perfect for summer weight-loss goals or “eat more veggies” resolutions. What a fun way to get your daily dose of vegetables!

By taking vegetable noodles (made with a spiralizer, julienne peeler or mandolin) and placing them into your favorite KitchenAid® food processor, you can instantly make “rice” out of vegetables. It takes seconds to pulse the noodles into rice-like bits.

Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

This rice can be used to recreate your favorite dishes, such as a risotto, rice pilaf, a burrito bowl or simply just used as a side dish with your favorite protein. This rice can even be used to stuff other veggies, such as bell peppers and squashes. Most importantly, you don’t have to monitor a saucepan of rice. No more burning the bottom of the pot or gooey, mushy rice. When the rice comes out of the food processor, it takes no more than 10 minutes to cook to consistency perfection.

Plus, this rice has more nutrients than regular rice and packs extra flavor. The added flavor comes from whichever vegetable you’re choosing to make into rice. Certain vegetables carry more distinct flavors. For instance, plantains have a more “starchy” texture, while beets carry more liquid and their juices add bonus flavor to a rice dish.

Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

What vegetables can be used? Rice can be made out of many types of firmer vegetables, such as sweet potatoes, plantains, carrots, beets, jicama, and of course, butternut squash.

You’ll be impressed how easy it is to make this “rice” and how much of it that each vegetable yields. For example, a medium butternut squash can yield up to 4 cups of “rice.” This can be prepared in advance and stored in the refrigerator for up to 4 days or frozen and saved for much longer.

Today’s recipe is a classic risotto with peas and shrimp. In this dish, the Parmesan cheese is folded in at the end, along with the cooked peas. While the cheese is optional, it adds that luxurious creaminess to the risotto and subtle cheesy flavor.

Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

This shrimp risotto is healthy and filling. With the start of spring, the green peas offer a delightful light taste to the risotto.

Using this “rice” in your daily meals is another way that we revolutionize the way we think about vegetables. No longer are veggies the sidekick to the protein or starch, they’re the star! Plus, eating this rice adjusts our pallet to appreciate and taste veggies more.

Most importantly, vegetable rice is an easy way to build healthy habits for your family. Children love seeing the vegetables magically turn into noodles as they’re spiralized. Plus, your kids won’t realize you’re feeding them veggies as they put forkfuls of “rice” into their mouths.

This way of eating rice will quickly become a healthy favorite in your household- and a fun way to enjoy seasonal produce.

 Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

To create this recipe, place your spiralized butternut squash noodles into your KitchenAid® food processor. I have the KitchenAid® 3.5 Cup Food Chopper, so I do this in batches. If you have a larger food processor, use that.

 Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

Pulse on “chop” in two-second intervals until the butternut squash is made into “rice-like” bits. Remove from the food processor and set aside. It should make about 3 cups of “rice.”

 Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

For a video on how to perform the first two steps with your KitchenAid® food processor, click here.

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.

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.

 Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

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.

Once the rice is done, remove from the heat and stir in the peas and if desired, the Parmesan cheese.

Spoon into bowls and top with cooked shrimp. Garnish with parsley and serve immediately!

Butternut Squash “Rice” Risotto with Shrimp & Peas

Makes 3-4 servings

INGREDIENTS

1 medium butternut squash, peeled, spiralized

1 tablespoon olive oil

1/4 teaspoon red pepper flakes

1 large white onion, diced

salt and pepper, to taste

1 cup low-sodium chicken broth

1/2 cup cooked peas

1 tablespoon extra virgin olive oil

1 pound defrosted, deshelled, deveined medium shrimp

1/2 teaspoon garlic powder

Optional: 1/3 cup grated Parmesan cheese*

2 tablespoons freshly chopped parsley, to garnish

DIRECTIONS

Place your spiralized butternut squash noodles into your KitchenAid® food processor. I have the KitchenAid® 3.5 Cup Food Chopper, so I do this in batches. If you have a larger food processor, use that.

Pulse on “chop” in two-second intervals until the butternut squash is made into “rice-like” bits. Remove from the food processor and set aside. It should make about 3 cups of “rice.”

For a video on how to perform the first two steps with your KitchenAid® food processor, click here.

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.

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.

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.

Once the rice is done, remove from the heat and stir in the peas and if desired, the Parmesan cheese.

While the rice is cooking, set a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 5 minutes or until opaque.

Spoon into bowls and top with cooked shrimp. Garnish with parsley and serve immediately!

Butternut Squash “Rice” Risotto with Shrimp & Peas Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Karen B

    I was excited about finding this recipe…but I am a bit confused. It looks like there are pictures for a cookout with burgers, etc. mixed in with the pics for the butternut squash risotto. Also, the recipe itself is missing ingredients – items (like garlic and shrimp) are mentioned in the instructions but not listed in the ingredients. Any way to straighten all this out??

  • Karen, thank you so much for bringing this to our attention! There is definitely a glitch in the content and we’re working to fix it now. Best, Rachel

  • Kaitlin Morgan

    I agree with Karen B. I am also confused as there are still ingredients missing from the recipe (garlic, shrimp when to cook it as well as when to cook the peas). Is this going to get updated?

    • Hi Kaitlin,
      Our sincere apologies, we had updated the photos but not the recipe itself. It should be updated now.
      Best,
      Rachel

      • Kaitlin Morgan

        So is the shrimp supposed to be cooked in a separate pan at the end? It still doesn’t show when to incorporate it. I appreciate you getting back to me so quickly. Excited to make this

        • Hi Kaitlin, While the rice is cooking, set a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 5 minutes or until opaque.

          Best,

          Rachel

          • Kaitlin Morgan

            Great thanks Rachel 🙂

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