Pumpkin Risotto with Shrimp

Name: Pumpkin Risotto with Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams Arborio rice; 6 baby pumpkins; 57 grams package fish bouillon cubes; 118 milliliters butter or margarine, softened; 1 Tbsp butter or margarine; 1 sprig Garnishes: fresh dill whole shiitake mushrooms; 1 Tbsp fresh thyme leaves; 6 garlic cloves, chopped; 6 servings Beurre Blanc Sauce; 85 grams package refrigerated shredded Parmesan cheese; 6 shallots, chopped; 680 grams shiitake mushrooms; 454 grams unpeeled, medium-size fresh shrimp; 24 larges 24 unpeeled, large fresh shrimp; 2 liters boiling water

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

Cook baby pumpkins in 1/2 inch boiling water in a Dutch oven, covered, 20 minutes or until tender; drain.

Ingredients you will need

Pumpkin

Water

Equipment you will use

Dutch Oven

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

Pumpkin

Seeds

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

Shrimp

Discard mushroom stems; thinly slice caps.

Ingredients you will need

Mushrooms

Stir together fish bouillon cubes and 2 quarts boiling water until bouillon dissolves.

Ingredients you will need

Bouillon

Water

Fish

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

Shallot

Butter

Garlic

Rice

Equipment you will use

Dutch Oven

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

Broth

Fish

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

Parmesan

Sauce

Mushrooms

Pumpkin

Shrimp

Thyme

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

Sauce

Pumpkin

Butter

Shrimp

Equipment you will use

Frying Pan