Louisiana Brown Jasmine Rice and Shrimp Risotto

• 6 tablespoons butter
• 1 1/2 cups Cajun Grain brown jasmine rice (see note)
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups chicken stock
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 acorn squash, peeled and cut into 1/2-inch pieces
• 2 pounds large shrimp, peeled and deveined
• 1/4 cup scallions, thinly sliced
• 1/4 cup parsley, chopped
• Salt
• freshly ground black pepper to taste

1. Heat a medium saucepan over medium heat.
2. Melt 2 tablespoons butter.
3. Saute the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes.
4. Add 2 1/2 cups stock and bring to a boil.
5. Reduce heat to low, cover tightly and simmer for 20 minutes.
6. Stir and quickly re-cover.
7. Continue simmering for another 20 minutes.
8. Stir again.
9. Turn off the heat and replace the lid.
10. Set aside to continue steaming off the heat while preparing the rest of the dish.
11. Heat a large saute pan (at least 5 quarts) over medium heat.
12. Melt 4 tablespoons butter.
13. Saute the onions, garlic, jalapeno and squash until soft, 10 to 15 minutes.
14. Add the shrimp and cook until pink, about 5 minutes.
15. Add 1 cup stock and the cooked rice and stir well to combine.
16. Bring to a simmer and heat thoroughly while stirring, about 5 minutes.
17. Stir in the scallions and parsley.
18. Season to taste with salt and freshly ground black pepper.
19. Serve immediately.

butter, cajun grain brown jasmine rice, freshly ground black pepper, chicken stock, onions, garlic, acorn, shrimp, scallions, parsley, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013093 (may not work)