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Pumpkin Risotto with Shrimp

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Pumpkin Risotto with Shrimp

Pumpkin Risotto with Shrimp

You can never have too many main course recipes, so give Pumpkin Risotto with Shrimp a try. This gluten free and pescatarian recipe serves 6. One portion of this dish contains roughly 36g of protein, 24g of fat, and a total of 659 calories. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. Head to the store and pick up arborio rice, shallots, beurre blanc sauce, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

1
Cook baby pumpkins in 1/2 inch boiling water in a Dutch oven, covered, 20 minutes or until tender; drain.
Ingredients you will need
PumpkinPumpkin
WaterWater
Equipment you will use
Dutch OvenDutch Oven
2
Cut off and reserve tops. Peel pumpkins, and cut in half. Discard seeds. Mash pulp, and set aside 1 1/4 cups, reserving remainder for another use.
Ingredients you will need
PumpkinPumpkin
SeedsSeeds
3
Peel large shrimp, leaving tails on; devein, if desired, and set aside. Peel medium shrimp, and devein, if desired; set aside.
Ingredients you will need
ShrimpShrimp
4
Discard mushroom stems; thinly slice caps.
Ingredients you will need
MushroomsMushrooms
5
Stir together fish bouillon cubes and 2 quarts boiling water until bouillon dissolves.
Ingredients you will need
BouillonBouillon
WaterWater
FishFish
6
Melt 1/2 cup butter in a Dutch oven over medium heat; add shallots, garlic, and rice, and saut until shallots are tender.
Ingredients you will need
ShallotShallot
ButterButter
GarlicGarlic
RiceRice
Equipment you will use
Dutch OvenDutch Oven
7
Add 1 cup hot fish broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1 cup at a time. (Cooking time is 35 to 40 minutes.)
Ingredients you will need
BrothBroth
FishFish
8
Add 1 cup mashed pumpkin (reserve remaining 1/4 cup pumpkin for Beurre Blanc Sauce), medium shrimp, sliced mushrooms, Parmesan cheese, and thyme; cook, stirring constantly, 8 to 10 minutes or just until shrimp turn pink.
Ingredients you will need
ParmesanParmesan
SauceSauce
MushroomsMushrooms
PumpkinPumpkin
ShrimpShrimp
ThymeThyme
9
Melt 1 tablespoon butter in a large skillet; add large shrimp, and saut 2 to 4 minutes or just until shrimp turn pink. Spoon pumpkin risotto onto serving plates, and drizzle evenly with Beurre Blanc Sauce. Arrange large shrimp around risotto, and top with reserved pumpkin tops.
Ingredients you will need
SauceSauce
PumpkinPumpkin
ButterButter
ShrimpShrimp
Equipment you will use
Frying PanFrying Pan
10
Garnish, if desired.
11
*1 1/4 cups canned pumpkin maybe substituted for pulp from 6 baby pumpkins.
Ingredients you will need
Canned PumpkinCanned Pumpkin
PumpkinPumpkin
DifficultyHard
Ready In45 m.
Servings6
Health Score19
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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