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Categories:
chicken broth extra-virgin olive oil shallots Arborio rice sherry wine pumpkin parmigiano-reggiano cheese ground nutmeg jumbo shrimp salt ground pepper parsley
Viewed: 7 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
