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Pumpkin and Shrimp Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Italian

Description

A comforting and flavorful Pumpkin and Shrimp Risotto combining the creamy texture of arborio rice with sweet roasted pumpkin and succulent seared shrimp. This dish is perfect for a cozy dinner and highlights seasonal ingredients with a delightful balance of savory and sweet flavors.

Ingredients

Scale

Shrimp

  • 300g peeled shrimp (or about 600g unpeeled)

Vegetables

  • 600g pumpkin

Grains and Liquids

  • 150g arborio rice
  • 500ml stock (vegetable or chicken)

Other

  • Olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the pumpkin: Peel, deseed, and cut the pumpkin into chunks. Toss the pumpkin pieces in olive oil, salt, and black pepper to season evenly before roasting.
  2. Roast the pumpkin: Place the seasoned pumpkin chunks on a baking tray and roast in a preheated oven at 200°C (400°F) for 30 minutes until tender and caramelized.
  3. Prepare the shrimp: While the pumpkin roasts, peel and devein the shrimp if unpeeled. Pat the shrimp dry thoroughly with paper towels to ensure a good sear.
  4. Sear the shrimp: Heat a pan over high heat with a drizzle of olive oil. Sear the shrimp on both sides quickly until they turn pink and are cooked through. Season with salt and pepper to taste, then remove from the pan and set aside.
  5. Toast the rice: In the same pan used for the shrimp, add a bit more olive oil if needed and lightly toast the arborio rice to develop a nutty flavor, stirring frequently to avoid burning.
  6. Cook the risotto: Add the 500ml stock to the toasted rice and bring to a gentle simmer. Stir the rice occasionally to release the starch, which creates the creamy texture characteristic of risotto. Season with salt and pepper as needed.
  7. Test for doneness: After about 15 minutes, start checking the rice for doneness. The risotto should be creamy and slightly al dente, not mushy.
  8. Combine and serve: When the risotto reaches your preferred texture, mix in the roasted pumpkin chunks gently, then plate the risotto, topping it with the seared shrimp. Serve immediately while hot for the best flavor and texture.

Notes

  • For extra creaminess, you can stir in a knob of butter or some grated Parmesan at the end.
  • Use homemade or high-quality stock for a richer flavor.
  • If you prefer a spicier kick, add a pinch of chili flakes when searing the shrimp.
  • This recipe serves two people comfortably; adjust quantities for more servings.
  • Make sure to stir the risotto often to prevent sticking and to develop the creamy texture.

Find it online: https://recipes.mbeams.com/pumpkin-and-shrimp-risotto-recipe/