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1
For the vegetable broth, place carrot, onion, garlic, zucchini and broccoli in a Dutch oven with enough water to cover the vegetables.
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2
Add bay leaf and fresh herbs to taste.
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3
Bring to a boil.
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4
When broccoli is tender, drain vegetables and rinse immediately with cold water.
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5
Reserve broth.
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6
Add frozen shrimp to the remaining broth to thaw and heat over low heat, so the broth does not cool.
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7
Heat 38 ml (approximately 2-3 tablespoons) olive oil in a pan and add diced pumpkin.
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8
Add the thyme, seal pan with a sheet of aluminum foil and press foil around pumpkin.
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9
The steam will be trapped and the pumpkin will continue to cook while steaming.
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10
Simmer for 5-6 minutes.
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11
Remove pumpkin from pan and set aside. In the same pan, add remaining olive oil and fry rice until it begins to whiten.
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12
Add butter, onion and minced garlic and saute for 5 minutes at minimum heat.
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13
Deglaze pan with white wine and let it reduce.
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14
Slowly, add a ladle of hot vegetable broth.
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15
Stir and as it evaporates, add pumpkin and shrimp.
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16
Stir and add more vegetable broth, constantly stirring so the rice does not stick to the bottom of the pan.
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17
Continue adding broth, stirring until evaporated, then adding more, until rice is creamy.
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18
Just before removing from heat, add grated parmesan cheese and Emmental cheese.
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19
Stir well to incorporate.
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20
Season with salt and pepper and serve immediately.
