Pumpkin and Shrimp Risotto

Recipe by Broke Guy

This recipe is from the Salt Creek Grille, Princeton, New Jersey.

Top Review by Random Food Critic

OK - I was wary because of the pumpkin. I HATE pumpkin pie along with maybe a handful of other food items. My girlfriend who decided to turn pescatarian later in life made this for me. Biting into this, I was not convinced it would be good, and was determined to prove myself right. <br/><br/>I was wrong, it was truly delicious. <br/><br/>The risotto was flavourful and the combination of pumpkin, cheese, and other ingredients gave a slightly savoury taste. The only truly defining quality of the pumpkin was the color. It was not sweet at all - which seeing as I associated this with pumpkin pie thought it would be if even ever so slightly - I don't know why - and I get it doesn't make sense (you live you learn). <br/><br/>All in all it was not the best risotto I had ever tasted, but was certainly not far behind. I bet that if you do try this, you will like it. My only suggestion, don't tell people what's in it until after they try it :) I think you could easily replace the canned pumpkin with fresh pumpkin or squash roasted first in the oven to cut back on the sodium and other preservatives.<br/><br/>Overall, very impressed and would eat again.

Ingredients Nutrition


  1. Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
  2. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
  3. Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
  4. Add the rice and stir well to coat.
  5. Add the wine and stir until the liquid is absorbed.
  6. 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.
  7. When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
  8. Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
  9. Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
  10. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.

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