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1
Preheat the oven to 350.
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2
Peel the butternut squash and cut into 1/4-inch squares, discarding the seeds and fibrous parts of the squash, but not the skin or scraps.
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3
Reserve the peeled skin and remaining scraps for the stock.
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4
Place the 1/4-inch pieces on a baking tray and season with, salt, pepper, sage leaves, and drizzle with olive oil over the top.
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5
Cover with foil and bake for 20 minutes until cooked through.
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6
Remove from the oven and set aside.
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7
Meanwhile, make a quick squash stock, combine the squash peelings and scraps, roughly chopped onion, celery, peppercorns, and bay leaves in a 3 quart saucepot with 6 cups of water.
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8
Slowly bring the stock to a boil.
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9
Once it comes up to a boil, turn off the heat.
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10
Let it sit warm on the stove and after 20 minutes, strain out the solids and pour it back into the saucepot.
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11
Cover and keep hot over low heat.
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12
In a large saucepan, heat the olive oil and 1 1/2 tablespoons of butter.
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13
Add the diced onion, and cook over low-medium heat, stirring occasionally until translucent and glossy, about 6 minutes.
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14
Add the rice to the onions and stir until rice is evenly coated, about 2 minutes.
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15
Add the wine and simmer until almost evaporated.
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16
Add enough of the hot butternut stock just to cover the rice; cook while stirring, until the stock is almost absorbed.
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17
Repeat with about 5 additions of stock until the rice is al dente and bound in a creamy consistency, about 25 minutes.
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18
There should be about a 1/2 cup of stock remaining, keep it hot and reserve.
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19
When the rice is cooked, remove from the heat and carefully fold in a 1/2 cup of Parmesan, the remaining 2 1/2 tablespoons of butter, and roasted squash.
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20
Add the reserved stock to loosen and let the whole pan rest for a few minutes.
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21
Meanwhile, in a heavy bottomed frying pan over medium to high heat, heat 1 tablespoon of olive oil until it begins to shimmer in the pan.
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22
Make sure the prawns are dry, and season with kosher salt.
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23
Once the oil is hot, drop them into the pan.
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24
Cook for 1-2 minutes on each side until the shells are brightly colored and have slightly charred.
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25
Turn off the heat, add a tablespoon of butter to glaze the shrimp and set aside.
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26
To serve, give the risotto a quick stir and taste to adjust for seasonings.
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27
Spoon onto plates, and place a few shrimp onto each serving of risotto.
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28
Sprinkle with the remaining Parmigiano-Reggiano and freshly cracked black pepper, and drizzle with a touch extra virgin olive oil.
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29
Serve immediately.
