RISOTTO with SHRIMP and PUMPKIN CREAM, an easy and quick main dish, very simple and creamy recipe, light, ideal for both lunch and dinner.
Do you know those dishes that smell like a celebration just by looking at them? Well, the risotto with shrimp and pumpkin cream is precisely one of those. An easy and refined main dish, perfect for Sunday lunch or Christmas holidays, when you want to impress everyone without spending hours in the kitchen.
Creamy, colorful, and very fragrant, it combines the sweetness of pumpkin with the delicate flavor of shrimp, creating a velvety cream that wraps around every grain of rice. Trust me: it’s one of those dishes that make you look great with little effort.
The secret of risotto with shrimp and pumpkin cream lies entirely in the balance of flavors.
The cream is very soft, almost velvety, and pairs perfectly with the rice, which should remain al dente and be creamed with a drizzle of oil or a knob of butter.
I love finishing it with a grate of lemon zest or a sprinkle of fresh parsley: the aroma it releases is amazing!
Shrimp and pumpkin risotto is one of those recipes that seem elegant but are prepared simply. It’s perfect for the Christmas menu, maybe as a refined first course after a seafood appetizer.
You can even prepare the pumpkin and shrimp cream in advance, so at serving time, you just need to cream the rice and mix everything: in ten minutes, you have a chef’s risotto ready to bring to the table.
Follow me in the kitchen today there’s risotto with shrimp and pumpkin cream.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.1 lbs shrimp
- 1 cup Arborio rice
- 9 oz pumpkin
- 1 clove garlic
- extra virgin olive oil
- Half glass white wine
- fish stock
Steps
Shell the shrimp, keeping heads and shells aside for the broth, remove the intestinal thread with a toothpick.
In a small pot, brown shells and heads with a drizzle of oil for 3-4 minutes, add about 3 1/2 cups of water, a pinch of salt, and a slice of onion or celery. Simmer for 20-25 minutes, then strain.
Cut the pumpkin into cubes, in a large pan sauté the garlic with oil, add the pumpkin and cook for 10 minutes over low heat, until soft.
Mash half with a fork for creaminess, leaving the other half in cubes.
Add the rice to the pumpkin and toast it for 2 minutes, deglaze with the white wine and let it evaporate.
Add some warm stock and as soon as the pumpkin is softer add the shrimp, cook for a few minutes and blend everything with an immersion blender.Add the rice and gradually the stock, cook for about 16-18 minutes and if you prefer, cream with a bit of butter.
Add black pepper and a drizzle of raw oil, garnish with chopped parsley or thyme.
Bon appétit
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RISOTTO with SHRIMP and PUMPKIN CREAM
Tips for perfect shrimp and pumpkin risotto
Toast the rice well: it will help maintain al dente cooking.
Use a good fish or vegetable stock, never just water!
Cream off the heat with a drizzle of oil or cold butter for a creamy consistency.
If you want a gourmet touch, add a pinch of chili or fresh ginger.
Tasty variations of shrimp and pumpkin risotto
With prawns or king prawns: even more flavor and an elegant touch.
With burrata or stracciatella: for a creamy effect to die for.
With crispy speck: for those who love sweet-salty contrasts.
Light version: use only olive oil and reduce the butter.
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FAQ RISOTTO with SHRIMP and PUMPKIN CREAM
Can I prepare the cream in advance?
Yes! Store it in the fridge for 2 days or freeze it in jars: you just need to heat it and add it to the rice.
Can I use frozen shrimp?
Absolutely yes, just thaw them well and dry them before cooking.
Can I substitute the pumpkin?
If you don’t like it, you can use carrots or sweet potatoes: you will still get a sweet and colorful cream.
Which rice is best?
Use Carnaroli or Vialone Nano: they hold the cooking better and absorb the seasoning without becoming mushy.
Can the shrimp and pumpkin cream risotto be made lactose-free?
Of course! Just cream with extra virgin olive oil instead of butter.
