Pumpkin and Shrimp Risotto
Indulge in the ultimate comfort food with this rich and creamy Pumpkin and Shrimp Risotto, a perfect fusion of earthy and oceanic flavors. This recipe brings together the velvety sweetness of diced pumpkin and the delicate brininess of tender shrimp, all nestled in a luscious Arborio rice base. Enhanced with dry white wine, a hint of garlic, and a generous sprinkle of Parmesan cheese, this risotto is both elegant and satisfying. Whether you're looking to impress at a dinner party or enjoy a cozy weeknight meal, this dish is surprisingly easy to prepare in just under an hour. Garnished with fresh parsley for a pop of color and freshness, each bite is a harmonious blend of textures and tastes that will leave your taste buds dancing. Perfect for fall evenings, this recipe is gluten-free and easily adaptable for vegetarians using vegetable stock.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 12 large Raw shrimp, peeled and deveined
- 2 cups Pumpkin, diced into small cubes
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2–3 minutes on each side until they are pink and cooked through. Remove the shrimp from the pan and set them aside.
In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add the diced pumpkin to the pan and cook for 5–6 minutes, stirring occasionally, until it begins to soften.
Stir the Arborio rice into the pan, making sure to coat it well with the oil and butter. Toast the rice for 2 minutes, stirring constantly.
Pour in the white wine and let it simmer until it is mostly absorbed by the rice, about 1–2 minutes.
Begin adding the warm stock to the rice mixture, one ladle at a time. Stir frequently and allow each ladle of stock to be absorbed by the rice before adding the next. Continue this process, which should take about 20 minutes, until the rice is al dente and creamy.
Once the rice is cooked, stir in the remaining tablespoon of butter, grated Parmesan cheese, salt, and black pepper. Mix well to combine.
Fold the cooked shrimp gently into the risotto. Allow them to warm up for 1–2 minutes.
Serve the risotto hot, garnished with fresh chopped parsley. Enjoy!
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 7784 mg | 338% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 22.3 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 821 mg | 63% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
