Roasted carnival squash risotto with grilled Argentine red shrimp

You might have noticed that I have changed plans from butternut to carnival squash and from cod to shrimp.

• I went grocery shopping at night after I was done with the gym and found out the cod was behind the butcher's case. I thought about going back another day, but then I saw 16/20 argentine red shrimp on sale for $6.99/lb. Seems like a reasonable substitute in exchange for not making another trip. Will have to go back during the day for the prime steak that's also in the case though.
• I was distracted by gorgeous arrangement of the squashes I've never worked with (or even heard of): blue hubbard, carnival, sweet dumpling, red kuri, buttercup, delicate, turban. Carnival squash seems just about the right size for this recipe, so I grabbed it instead of butternut.

Anyhow, here's my thought process while putting everything together:

• Risotto usually involves around 1:3 rice-to-stock ratio. Aromatics in oil/butter, toast the rice, add the wine, then stock a bit at a time. Stay glued to the stove to stir until all the liquid is absorbed. During last addition of liquid, add whatever you like plus cheese and garnish.
• I'm a big fan of Gambas al Ajillo (Spanish garlic shrimp) - garlic, paprika, red pepper flakes, olive oil (and lemon, which I'll omit because there's already wine in risotto). Would like to put that flavor on the grill.
• Roasted squash seasoned with paprika and olive oil to bring some harmony to squash-risotto-shrimp concoction.
• Plan of attack: marinate the shrimp, roast the squash, start the risotto, grill the shrimp, and put everything together.

Ingredients (for 3-4 servings):

For the grilled shrimp

• 1 lb 16/20 shell-on Argentine red shrimp (thaw overnight in fridge if frozen)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp fish sauce (or small pinch of salt)
• Small shake of pepper flakes. I'm not very good with spicy food. Add as much as you like!

For the roasted squash

• 1 carnival squash, quartered and cleaned of seeds and strings
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp oregano
• salt and pepper to taste

For the risotto

• 1 tbsp chicken fat from stock (or olive oil)
• 3 tbsp butter
• 1 shallot, finely diced
• 3 cloves garlic, finely minced/grated
• 1 cup Arborio rice
• 1/2 cup white wine
• 3 cups chicken stock
• 1-2 cup roasted squash, cut into 1/4-1/2 inch cubes
• 1/2 cup grated parmesan
• chive or green onion to garnish, finely chopped (unfortunately, that little shriveled piece in bottom left is the green onion I thought I had in the fridge, so I'll omit it this time.)
• salt and pepper to taste

Steps:

1. About one hour before serving, preheat the oven to 400F and marinate the shrimp by tossing all the shrimp ingredients together. Return it to the fridge.
2. Generously drizzle quartered squash with olive oil and sprinkle with paprika, oregano, salt, pepper. Roast for 30-35 minutes.
3. After the squash goes in the oven, start the risotto with shallot and garlic in chicken fat and half the butter over medium-low heat. Once translucent, add rice to toast. When the edges of the rice grains turn translucent, add white wine and cook until all liquid evaporates. Add 1 cup of stock then reduce heat to low once it comes to a simmer. Lightly season to start layering salt - there'll be more salt from the squash, shrimp and parmesan, so go easy here. Stir until most/all of the liquid is absorbed.
4. Add another cup of stock and bring to a simmer once again then transfer to the oven for about 10 minutes. Now is a good time to preheat the grill. If using electric grill, go with the sear option. If using gas/charcoal, aim for 400-500F.
5. For me, the squash is done about 5-10 minutes before the rice, which is just enough time to cool down to cut into small cubes and set aside. Check the rice after 10 minutes in the oven, most of the liquid should have been absorbed.
6. Puree half the squash with the last third of the stock and add to the rice along with the other half of squash cubes. Bring to a simmer while you grill the shrimps, about 3-4 minutes each side. If your shrimps are smaller or deshelled, check for doneness after 2-3 minutes per side.
7. As the shrimps rest to cool down enough to peel, the risotto should be just about done. Stir in the last half of butter, then you can turn off the heat. Add the grated parmesan (and the green garnish if yours isn't sad like mine), then check for seasoning one last time.
8. Shrimps on the risotto in a warm bowl, pour any juice from the shrimp resting bowl onto the shrimps, and enjoy!

Special thanks to my friends who volunteered to be the very first test subject for this dish. I've adjusted the squash amount in the ingredient list according to their feedback.