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1
Preheat the oven to 425 F.
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2
Cut the squash into 1-inch cubes, and arrange on a parchment-lined baking sheet.
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3
Drizzle 1/2 tablespoon of olive oil and 1/2 tablespoon of maple syrup over the squash.
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4
Season with salt and pepper.
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5
Using your hands, toss squash to ensure that all pieces are equally coated.
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6
Arrange squash pieces so that they cover the bottom of the baking sheet, with no pieces overlapping.
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7
Roast in the oven for about 25 minutes, or until the squash is tender when pierced with a fork.
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8
While the squash is roasting, place the vegetable stock in a large microwave-safe container.
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9
Heat in the microwave until hot but not yet boiling, about 3 minutes.
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10
Then remove it from the microwave but keep the container covered to keep the stock warm.
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11
Meanwhile, heat 2 tablespoons of olive oil in a large stock pot over medium-low heat.
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12
Add the diced onion and cook until the onion is softened, about 7 minutes.
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13
Add the brown rice and cook a couple minutes more, stirring often, until the rice is lightly toasted.
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14
Add the white wine and allow it to simmer and reduce for about 2 minutes.
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15
Add about 1 1/2 cups of the warm vegetable stock to the pan and stir.
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16
Allow the stock to lightly simmer and cook down, stirring often.
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17
When most of the stock has been absorbed by the rice and just a small amount of stock remains in the pan, after about 7 minutes, add another cup of warm stock to the pan.
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18
Repeat this process several times until the stock has all been added, stirring often, for about 25 minutes.
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19
Meanwhile, heat 1/2 tablespoon of olive oil in a small saute pan over medium heat.
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20
Add the minced garlic and cook until lightly softened, about 1-2 minutes.
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21
Add the thawed shrimp and 1/2 tablespoon of maple syrup.
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22
Season with salt and pepper and stir.
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23
Cook until the shrimp is heated through, about 3 minutes.
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24
When the rice is tender but is still firm to the bite, the risotto is ready.
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25
Remove the risotto from the heat.
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26
Stir in the Parmesan cheese and the remaining 1 tablespoon of extra virgin olive oil.
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27
Season to taste with salt and pepper.
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28
Carefully stir in the roasted squash and maple-glazed shrimp, and serve.
