Pumpkin And Shrimp Risotto Recipes

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PUMPKIN AND GOAT CHEESE RISOTTO



Pumpkin and Goat Cheese Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
4 slices applewood smoked bacon, chopped
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine, such as pinot grigio
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Steps:

  • Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  • Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
  • Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
  • Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

SHRIMP RISOTTO



Shrimp Risotto image

Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.

Provided by Katie Workman

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

6 cups low-sodium chicken broth
Generous pinch of saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups arborio, carnaroli, or vialone nano rice or other short-grain starchy rice
Kosher or coarse salt and freshly ground pepper to taste
1/2 cup dry white wine, optional
1 pound uncooked extra-large or jumbo shrimp, peeled and deveined
1/4 cup freshly grated Parmesan, plus more for serving, optional
1/4 cup chopped fresh parsley, optional

Steps:

  • In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
  • Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
  • Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
  • Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

PUMPKIN AND SHRIMP RISOTTO



Pumpkin and Shrimp Risotto image

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

4 cups chicken broth
2 tablespoons extra-virgin olive oil, divided
2 medium shallots, finely chopped
2 cups arborio rice
1 cup sherry wine
1 cup canned pumpkin
1/2 cup parmigiano-reggiano cheese, grated
1/2 teaspoon ground nutmeg
1 lb jumbo shrimp, raw shelled deveined
1 pinch salt
1 pinch ground pepper
1 tablespoon chopped fresh parsley (optional)

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

MUSHROOM AND SHRIMP RISOTTO



Mushroom and Shrimp Risotto image

This is a simple, creamy risotto dish made special with sauteed shrimp.

Provided by STORMYSHORES

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ¼ cups low-sodium chicken broth
1 ¼ cups Arborio rice
2 tablespoons extra-virgin olive oil
12 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon Italian seasoning, divided
salt and ground black pepper to taste
1 (8 ounce) package sliced mushrooms
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tablespoon minced garlic
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
  • Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
  • Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 46.5 g, Cholesterol 94.8 mg, Fat 8.7 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 264.2 mg, Sugar 3.7 g

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Top Asked Questions

How do you make pumpkin and prawn risotto?
Pumpkin and Prawn risotto recipe is a creamy dish perfect to heat up a cold autumn day: learn how to make a delicious risotto with these ingredients. Heat the oil and 1 tablespoon butter in a wide shallow pan. Cook the onions and garlic until soft, then add the pumpkin and rice and cook, stirring until the rice is translucent.
How to make pumpkin risotto with white wine?
Directions In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
What's the best way to make shrimp risotto?
Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes. Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate. Strain stock and discard shells. Keep warm on low heat. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat.
What's the best way to make shrimp stuffed pumpkin?
In a large pan, heat olive oil on medium heat. Sauté the onion for 2-3 minutes, until golden. Add garlic, chopped jalapeño and cook for 3-4 minutes. Add shrimp to the pan and continue cooking for another minute. Add chopped fresh tomatoes, season with salt and pepper.

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