BUTTERNUT SQUASH RISOTTO WITH SHRIMP

I invited a friend to lunch, and we caught up over this wonderful winter dish.
However, I was too busy chatting and accidentally over cooked the risotto - it would have looked and tasted better if not so gummy!

BUTTERNUT SQUASH RISOTTO WITH SHRIMP

3 ounces of proscuitto, chopped
1 tablespoon olive oil
1 large onion, chopped
1 clove of garlic, chopped
1 cup of arborio rice
4 cups chicken broth, heated in microwave
1 pound butternut squash, cut into 1/2-inch cubes
1 tablespoon fresh sage
1 pound of large uncooked deveined peeled shrimp
1/4 cup whipping cream

Saute proscuitto in large saucepan over medium-high heat until fat renders and proscuitto is browned and almost crisp.
Add oil to pan, then onion and garlic, cook until onion is translucent, stirring often, about 5 minutes. Add rice, stir 1 minute. Add hot broth, increase heat and bring to boil. Add squash and sage, reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in shrimp and cream, cook a further 5 minutes, or until shrimp are pink. Season to taste with salt and pepper, serve.
Enjoy!

Recipe adapted from Bon Appetit, November 2009
www.bonappetit.com/