Pumpkin And Shrimp Risotto Recipes
PUMPKIN AND SHRIMP RISOTTO
Make and share this Pumpkin and Shrimp Risotto recipe from Food.com.
Provided by Broke Guy
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
- Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
- Add the rice and stir well to coat.
- Add the wine and stir until the liquid is absorbed.
- Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.
- When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
- Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
- Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
- Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
Nutrition Facts : Calories 655.5, Fat 12.8, SaturatedFat 3.5, Cholesterol 150.2, Sodium 1750, Carbohydrate 89.4, Fiber 4.6, Sugar 3.4, Protein 31.6
CREAMY SPINACH AND SHRIMP RISOTTO
This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.
Provided by Aubrey W.
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
- Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
- Meanwhile, season shrimp with salt and pepper.
- Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
- When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g
PUMPKIN RISOTTO
Nosh on this delish side dish! Pumped with pumpkin, it goes with all your fall main dish favorites.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
- Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
- Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
- To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
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- Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ½ cup.
- When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, cheese, and nutmeg. Reduce the heat to low.
- Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook until just cooked through, about 2 minutes per side. Season with salt and pepper. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
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