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Einkorn and Spotted Shrimp Risotto with Butternut Squash and Almonds

By Jennifer McGruther | January 23, 2014

In wintertime, I rely on simple, warming one-dish dinners – and risottos appear often on our dinner menu.  They require so little clean-up, and the slow commitment to stirring the risotto as it cooks offers me a point of peace and meditative quiet.  This version of risotto, is one of my favorites.  Instead of rice, I use einkorn wheat berries which give the risotto a wonderful chewiness, while almonds offer a crunch and both butternut squash and spot prawns contribute a touch of sweetness.  I often serve it with red orach, a leafy vegetable with a brilliant purple color that we often find in our CSA.  The red orach colors the broth a lovely shade of pink, but if you don’t have it, simply substitute spinach.

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