Pumpkin and Shrimp Risotto

Recipe by Broke Guy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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