Pumpkin and Shrimp Risotto
"This recipe is from the Salt Creek Grille, Princeton, New Jersey."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
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)
directions
- Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
- Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
- Add the rice and stir well to coat.
- Add the wine and stir until the liquid is absorbed.
- 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.
- When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
- Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
- Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
- Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
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Reviews
-
OK - I was wary because of the pumpkin. I HATE pumpkin pie along with maybe a handful of other food items. My girlfriend who decided to turn pescatarian later in life made this for me. Biting into this, I was not convinced it would be good, and was determined to prove myself right. <br/><br/>I was wrong, it was truly delicious. <br/><br/>The risotto was flavourful and the combination of pumpkin, cheese, and other ingredients gave a slightly savoury taste. The only truly defining quality of the pumpkin was the color. It was not sweet at all - which seeing as I associated this with pumpkin pie thought it would be if even ever so slightly - I don't know why - and I get it doesn't make sense (you live you learn). <br/><br/>All in all it was not the best risotto I had ever tasted, but was certainly not far behind. I bet that if you do try this, you will like it. My only suggestion, don't tell people what's in it until after they try it :) I think you could easily replace the canned pumpkin with fresh pumpkin or squash roasted first in the oven to cut back on the sodium and other preservatives.<br/><br/>Overall, very impressed and would eat again.
Tweaks
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OK - I was wary because of the pumpkin. I HATE pumpkin pie along with maybe a handful of other food items. My girlfriend who decided to turn pescatarian later in life made this for me. Biting into this, I was not convinced it would be good, and was determined to prove myself right. <br/><br/>I was wrong, it was truly delicious. <br/><br/>The risotto was flavourful and the combination of pumpkin, cheese, and other ingredients gave a slightly savoury taste. The only truly defining quality of the pumpkin was the color. It was not sweet at all - which seeing as I associated this with pumpkin pie thought it would be if even ever so slightly - I don't know why - and I get it doesn't make sense (you live you learn). <br/><br/>All in all it was not the best risotto I had ever tasted, but was certainly not far behind. I bet that if you do try this, you will like it. My only suggestion, don't tell people what's in it until after they try it :) I think you could easily replace the canned pumpkin with fresh pumpkin or squash roasted first in the oven to cut back on the sodium and other preservatives.<br/><br/>Overall, very impressed and would eat again.
RECIPE SUBMITTED BY
Broke Guy
United States
