Pumpkin And Shrimp Risotto Recipe

Name: Pumpkin And Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 2 tablespoons extra-virgin olive oil, divided; 2 medium shallots, finely chopped; 2 cups arborio rice; 1 cup sherry wine; 1 cup canned pumpkin; 1/2 cup parmigiano-reggiano cheese, grated; 1/2 teaspoon ground nutmeg; 1 lb jumbo shrimp, raw shelled deveined; 1 pinch salt; 1 pinch ground pepper; 1 tablespoon chopped fresh parsley (optional)

Servings: persons

4 cups chicken broth
2 tablespoons extra-virgin olive oil, divided
2 medium shallots, finely chopped
2 cups arborio rice
1 cup sherry wine
1 cup canned pumpkin
1/2 cup parmigiano-reggiano cheese, grated
1/2 teaspoon ground nutmeg
1 lb jumbo shrimp, raw shelled deveined
1 pinch salt
1 pinch ground pepper
1 tablespoon chopped fresh parsley (optional)

1
Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
2
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
3
Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
4
Add the rice and stir well to coat.
5
Add the wine and stir until the liquid is absorbed.
6
Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.
7
When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
8
Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
9
Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
10
Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.

973

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups chicken broth, 2 tablespoons extra-virgin olive oil, divided, 2 medium shallots, finely chopped, 2 cups arborio rice, and more.

Yes, Pumpkin And Shrimp Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Shrimp Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions