Pumpkin And Shrimp Risotto
This recipe is from the salt creek grille, princeton, new jersey.
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.
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 , 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.
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.
Ingredients
chicken broth, olive oil, shallots, arborio rice, sherry wine, canned pumpkin, parmigiano-reggiano cheese, ground nutmeg, jumbo shrimp, salt, ground pepper, fresh parsley