Pumpkin and shrimp risotto is a dish that brings together authentic flavors and quality ingredients. The sweet pumpkin and the delicacy of shrimp blend perfectly with the creaminess of the risotto, creating a harmony of flavors that will leave you speechless.
If you like gourmet risottos, don’t forget to read the recipe
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 647.75 (Kcal)
- Carbohydrates 82.82 (g) of which sugars 4.69 (g)
- Proteins 33.36 (g)
- Fat 18.07 (g) of which saturated 11.41 (g)of which unsaturated 6.37 (g)
- Fibers 1.92 (g)
- Sodium 379.05 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 2 cups pumpkin
- 7 oz shrimp
- 1 quart vegetable broth
- 2 tbsps butter
- 1/2 cup dry white wine
- 1 oz Grana Padano DOP
Tools
- 1 Pot 3 qt
- 1 Saucepan 2 qt
- 1 Blender
- 1 Spatula
- 1 Knife
- 1 Cutting board
Instructions
Prepare the pumpkin and shrimp risotto by following these steps to savor the pleasure of an authentic and irresistibly delicious dish.
To start preparing the pumpkin and shrimp risotto, carefully clean the pumpkin and cut it into cubes.
To start preparing the pumpkin and shrimp risotto, carefully clean the pumpkin and cut it into cubes. Sauté it in a saucepan with some water for 10-15 minutes.
When cooked, remove the water and blend with an immersion blender or mixer.
Toast the Carnaroli rice in a pan for a couple of minutes, when it is hot, deglaze with the dry white wine. Stir gently with a spoon to let it evaporate.
At this point, start adding the vegetable broth one ladle at a time, stirring the risotto continuously with care. When the broth is absorbed, add another ladle of broth and continue the process.
Meanwhile, clean the shrimp and sauté them in a pan with a drizzle of olive oil until they are well browned.
Halfway through cooking, add the pumpkin cream and continue adding the broth.
When the risotto has reached the right consistency, finish it with a knob of butter and grated Grana Padano cheese. Stir the risotto vigorously until you achieve a creamy and enveloping consistency.
When the risotto is cooked, add the sautéed shrimp and gently mix to distribute them evenly.
Once cooked, let the pumpkin and shrimp risotto rest for a couple of minutes, then serve hot.
Your pumpkin and shrimp risotto is ready!
Plating Tips:
For an original touch, you can use raw red Mazzara shrimp marinated with a drizzle of extra virgin olive oil and lemon juice.
Wine Pairing for Pumpkin and Shrimp Risotto:
This recipe pairs well with a dry white wine with a decisive flavor that can balance the rich component of the shrimp. For example, you can serve this recipe with a Vermentino or a Falanghina.
